2 small bell peppers, one orange and one yellow
1 yellow onion
8-10 green onions
1 stalk of celery
3-4 cloves of garlic
1 1/2 lbs. chicken breasts
1 lb. shrimp.
¾ lb. Earl Campbell’s link sausage
3 T. canola oil
3 T. flour
3-4 c. hot water
2-3 T. of Tony Chachere’s Creole seasoning
1 T. soy sauce
½ T. ground red pepper
1 1/2 lbs. okra
1 c. diced and pureed tomatoes
2 c. minute rice, cooked using chicken broth instead of water
Use a heavy duty 6-8 quart pot.
Ahead of time tasks:
A. Chop into small pieces, then microwave with ½ cup of water till tender:
2 bell peppers
1 yellow onion
8-10 green onions
1 stalk of celery
3-4 cloves of garlic
B. Cook 1-1.5 pounds of chicken breast in water until done. Cut into small pieces.
C. Peel 1 pound of Gulf shrimp. Refrigerate shrimp until needed. Boil down shrimp shells in 2 cups of water (about 30 minutes) to make shrimp stock.
D. Cut ¾ pound Earl Campbell’s link sausage (not the hot type) into half slices. Brown slices in skillet and drain off grease.
Make the roux: Add 3T of canola oil to your pot and heat on medium high till hot. Stir in 3T of flour and stir constantly until it is a deep brown (almost but not burned). Reduce heat to medium and quickly add 3-4 cups of hot water. Stir well when steaming stops. Flavor the roux with 2-3T of Tony Chachere’s Creole seasoning, 1T soy sauce, and ½-1T ground red pepper. Allow to cook (covered) for 15 minutes.
Add microwaved veggies. Add okra (1-1.5 pounds) and one cup diced and pureed tomatoes. Continue cooking 20-30 minutes.
Add cooked chicken breasts and the shrimp stock. Add sausage and cook on medium for 30 minutes. Add shrimp and cook 20 minutes. Taste and add more Tony’s, red and black pepper if needed.
Serve over hot rice.
From my dear friend Cathy C.
Grocery List
- bell peppers, one orange and one yellow
- yellow onion
- green onions
- celery
- garlic
- chicken breasts
- shrimp
- link sausage
- canola oil
- flour
- Tony Chachere’s Creole seasoning
- soy sauce
- red pepper.
- okra
- tomatoes
- minute rice
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