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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Adding flour to hot oil creates a fast and flavorful roux. Serve this party favorite with scoops of Hoppin' John and a fresh green salad tossed with your favorite vinaigrette. Ingredients:
1/2 cup peanut oil |
1/2 cup all-purpose flour |
1 cup chopped sweet onion |
1 cup chopped green bell pepper |
1 cup chopped celery |
2 teaspoons creole seasoning |
2 teaspoons minced garlic |
3 (14-oz.) cans low-sodium chicken broth |
4 cups shredded cooked chicken |
1/2 pound andouille sausage, cut into 1/4-inch-thick slices |
1 1/2 cups frozen black-eyed peas, thawed |
1 pound peeled, large raw shrimp (1 6/20 count) |
Directions:
1. Heat oil in a large Dutch oven over medium-high heat; gradually whisk in flour, and cook, whisking constantly, 5 to 7 minutes or until flour is chocolate colored. (Do not burn mixture.)
2. Reduce heat to medium. Stir in onion and next 4 ingredients, and cook, stirring constantly, 3 minutes. Gradually stir in chicken broth; add chicken and next 2 ingredients. Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 20 minutes. Add shrimp, and cook 5 minutes or just until shrimp turn pink.
3. Note: We tested with Zatarain's Creole Seasoning and Savoie's Andouille Sausage.
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