|
|
|
|
12 servings
Ingredients:
12 chicken thighs2 (12 ounce) packages andouille sausage, sliced5 green onions, chopped1 onion, chopped1 cup vegetable oil1 cup all-purpose flour8 cups water5 stalks celery, chopped2 tablespoons Cajun seasoning2 teaspoons cayenne pepper2 teaspoons salt2 teaspoons ground black pepper1 teaspoon minced garlic
Instructions:
Saute chicken and sausage in a large skillet for 4 to 5 minutes.Remove meat from skillet, add green onions and onion and saute until soft.Set aside.To Make Roux: In a small saucepan stir together oil and flour over low heat; cook until color is caramel and mixture is reduced to 1 cup of roux.Set aside.Put water in a large pot.Add the chicken, sausage, onion mixture, celery, seasoning, cayenne pepper, salt, ground black pepper and garlic.Bring all to a boil and cook for 20 minutes.Add 1/2 cup roux and stir together; the mixture should have the consistency of chowder.If necessary, add the remaining 1/2 cup roux.Reduce heat to medium low and simmer uncovered for 2 hours, stirring occasionally.Serve hot over rice, if desired.
|
|
|
