Ingredients: |
Ingredients: 1 cup lard
1¼ cup flour
2 ea large onions, Diced
2 ea bell peppers, Diced
4 ea ribs celery, Diced
1 cup sliced okra
4 ea cloves garlic, minced
1½ qts chicken stock
2 ea bay leaves
2 tsp Creole seasoning, or to taste
½ tsp Tabasco sauce
1 tsp dried thyme leaves
Salt and freshly ground black pepper to taste
oil to fry chicken with
2 lbs Chicken breast, cut into pieces
2 lbs andouille or smoked sausage, cut into 1/2" pieces
½ lb smoked Ham
1 bunch scallions (green onions), tops only, chopped
1 lb Shrimp deveined and peeled
2 cup uncooked Rice
4 cup water
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Directions: |
Directions:Heat the oven to 350 degrees. In a large cast iron pot, whisk together the flour and oil to make a paste. Place the skillet in the oven and bake for 90 minutes to 2 hours for a dark roux, stirring every 30 minutes. Once the roux has achieved your desired color. 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.meanwhile Season the chicken with seasoning salt, pepper and coat with flour fry in oil until brown. Brown the sausage, pour off fat and reserve meats.
Add the onions, celery and bell pepper to the Roux and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 6 minutes until onions are beginning translucent. Add the minced garlic and cook for about 3 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 Okra about 10 minutes before adding the chopped scallion tops and shrimp , and heat for 5 minutes. Serve over cooked rice in large shallow bowls. |
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