Celebrate Mardi Gras with this Southern favorite!
Cook Time: Approx 3 hours
Makes: 2 quarts,
Serves: 3-4
Ingredients
⅓ cup oil
½ cup all purpose flour
2 garlic cloves, finely minced
½ medium onion, finely chopped
1 celery rib, finely chopped
16 oz Chicken Stock
7 oz Crushed Fire Roasted Tomatoes
2 cup water
2 bay leaves
1-2 chicken thighs, with bone in
1 large red or green bell pepper, finely chopped
½ lb of andouille sausage
½ bag of frozen okra
1 tbsp chili powder (Joe’s Hot Stuff)
½ tbsp. of paprika
1 tsp of smoked paprika
1 tbsp of filé powder (Louisiana Fish Fry Products)
2 tsp of dried oregano
1 tsp of dried thyme
1 tsp of pepper (black or white)
2 tsp Worchester sauce
½ - 1 tsp cayenne pepper
1 lb raw shrimp
¼ lb of crab meat
Salt & Pepper to Taste
Process
In a 5 quart pot, over medium heat, oil, and whisk in all purpose flour
Stir often and stir until the roux turns a golden brown, approx. 15-20 minutes
Once it is golden brown, make sure to constantly stir until dark brown (5-7 min)
Take off heat when done and set aside for later
Sauté the garlic, onion, & celery until soft and aromatic
Add the sautéed veggies to the roux and cook for about 3-4 min, but make sure you don’t burn the roux
In a separate saucepan, simmer the chicken stock and slowly add it to the roux & veggies, make sure to stir well or you will get lumps
At this point, add the bay leaves, tomatoes and water to the stock mixture
Sauté the whole chicken thighs in a fry pan, and add to the stock. Cook for 90 minutes, on low-medium heat until there is no flour-y taste remains & skim off the fat
Take out the chicken and debone it, shred it & add it back to the soup
Cut the andouille sausage into small slices & saute along with the green pepper, chili powder, paprika, file, oregano, thyme, black/white pepper, & cayenne pepper.
Throw in the sautéed sausage & peppers, and okra, Worchester sauce into the stock mixture and cook for 60 minutes
Add in the cleaned & peeled shrimp and salmon, cook for 5 min
You are now ready to serve with long grained white rice and topped with crab meat!