Ingredients
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1 tablespoon vegetable oil or 1 tablespoon canola oil
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2 tablespoons flour
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1/4 teaspoon cayenne pepper
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3 stalks celery, chopped
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1 sweet red pepper, diced
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3 garlic cloves, chopped
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3 cups chicken broth
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1 (28 ounce) can diced tomatoes (with the juice)
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1/2 teaspoon hot pepper sauce
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salt, to taste
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black pepper, to taste
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1 cup corn
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1/4 lb crabmeat (I just use one can)
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3 green onions, sliced
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2 onions, chopped
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1/4 lb boneless skinless chicken breast, diced
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1/2 cup long-grain rice
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1 sweet green pepper, diced
Instructions
- Heat oil in a big pot or Dutch oven over medium heat.
- Whisk together the flour and cayenned, then whisk into oil. Reduce heat to medium/low and continue whisking for a few minutes until the roux turns a golden colour.
- Add onions, celery, peppers and garlic. Cook 5 - 10 minutes until vegetables are wilted.
- Add broth, tomatoes, chicken, rice, salt, pepper and hot sauce. Cover and simmer 20 minutes.
- Add corn and crabmeat and simmer 5 minutes. Add green onions and summer 2 minutes longer.
- Adjust salt, pepper and hot sauce to taste.
- Note: You may add 1 cup sliced okra when you add the chicken.