Ingredients
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1 cup oil
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1 cup flour
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4 celery ribs, chopped
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4 -6 cloves garlic, minced
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4 quarts chicken stock
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2 bay leaves
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2 teaspoons creole seasoning
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1 teaspoon dried thyme leaves
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salt
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freshly ground white pepper or black pepper
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1 large de-boned chicken, cut into pieces
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2/3 fresh parsley, chopped
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2 large onions, chopped
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1 bunch green onion, tops only,chopped
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2 bell peppers, chopped
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2 lbs andouille sausages
Instructions
- Season the chicken with salt, pepper, and Creole seasoning, and brown quickly in large heavy pot.
- Brown the sausage, pour off fat, and reserve meats.
- In same heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee, or milk chocolate for a Cajun-style roux.
- If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut-butter color over lower heat if you're nervous about burning it.
- Add the vegetables and stir quickly.
- This cooks the vegetables and also stops the roux from cooking further.
- Continue to cook, stirring constantly, for about 4 minutes.
- Add the stock, seasonings, chicken and sausage.
- Bring to a boil, then simmer for about 1 hour, skimming fat off as needed.
- Add the chopped onion tops and parsley, and heat for 5 minutes.
- Serve over rice in large shallow bowls.
- Great with hot crusty bread!