Ingredients
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1/3 cup cooking oil
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1/3 cup all-purpose flour
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1 large onion, diced
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1 -2 jalapeno pepper
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2 celery ribs (cut small)
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1 lb shrimp
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1 1/2 lbs chicken
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4 garlic cloves
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1 tablespoon oregano
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1 tablespoon basil
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1 tablespoon thyme
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1 tablespoon onion powder
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1 tablespoon garlic powder
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1 tablespoon black pepper
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1 tablespoon paprika
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1 teaspoon salt
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1 teaspoon red pepper flakes
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4 cups chicken stock
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4 cups rice (prepared)
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2 bell peppers, diced (Red, Green or Yellow)
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1 lb andouille sausages or 1 lb chorizo sausage
Instructions
- Make a roux: Combine cooking oil and all-purpose flour in a small saucepan and heat on medium low for 15 to 20 minutes stirring regularly until it turns a chocolatey brown. Black lumps means you've burned it ;).
- Meanwhile dice your vegetables and place them in the slow cooker.
- Slice the sausages into discs and fry them until golden brown, add to slow cooker.
- Cube the chicken and fry until no pink remains, add to slow cooker.
- Pour roux over contents of slow cooker.
- Add 4 cups of chicken stock to slow cooker.
- Add spices to slow cooker, stir well.
- Cook on low for 8 hours or high for 5 hours.
- Optionally add cooked shrimp and heat for an additional 20-30 minutes.
- Serve over a bed of rice prepared as per it's package instructions.