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Ingredients
1 Cup oil
1 Cup flour
2 Large onions, chopped
2 Bell peppers, chopped
4 Stalks celery, chopped
6 Cloves garlic, minced
4 Quarts chicken stock
2 Whole bay leaves
3 Teaspoons Creole seasoning
1 Teaspoon dried thyme leaves
Salt & pepper to taste
3 Pounds cooked chicken, cut into pieces
2 Pounds Andouille or kielbasa sausage cut into 1/2" pieces
1 Bunch green onion tops, chopped
2/3 Cup fresh parsley, chopped
Instructions
Season the chicken with salt, pepper and Creole seasoning and brown quickly. Brown the sausage; pour off fat and reserve meats. In a large, heavy pot, heat the oil and cook the flour in the oil over medium heat, stirring constantly, until the roux reaches a medium to dark brown color, being careful not to burn it. Add the vegetables and stir quickly. Continue to cook, stirring constantly, for about 4 minutes. Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed. Add the chopped scallion tops and parsley, and heat for 5 minutes. Serve over rice in large shallow bowls.