Ingredients
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1 cup vegetable 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 and pepper
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1 large chicken, cut into pieces
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2/3 cup fresh parsley
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file powder
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2 large onions, chopped
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1 bunch scallion, tops only,chopped
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2 bell peppers, chopped
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2 lbs andouille sausages, cut into 1/2 inch pieces
Instructions
- Season the chicken with salt, pepper and Creole seasoning.
- Brown quickly.
- Brown the sausage, pour off fat and reserve meats.
- In large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat, stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate.
- 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 vegetabels 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 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.
- Accompany with a good beer and lots of hot crispy French bread.