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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Ingredients:
1 whole chicken |
3 onions, chopped |
2 green bell peppers, chopped |
1/2 stalk celery, chopped |
1 cup oil |
2 cups all-purpose flour |
2 quarts chicken broth |
small shrimp (3 cans) |
1 smoked sausage |
1 tablespoon tony chachere gumbo file (find it in the spice isle with the cajun seasonings) |
1 tablespoon tony chachere cajun seasoning |
salt & pepper |
Directions:
1. Boil chicken until done.
2. Remove from bone and shred.
3. In a large stock pot over LOW heat, combine oil and flour and slowly brown your roux.
4. This will take some time.
5. You want your roux to be a DARK brown color.
6. Keep stirring.
7. Add onions, peppers, and celery.
8. You may need to add some broth aid in cooking the vegetables depending on how thick the roux is.
9. Cook for 10 minutes.
10. Keep stirring.
11. Add 2 quarts chicken broth to roux.
12. Stir to combine.
13. Add shredded chicken, shrimp, sausage and seasonings.
14. Cover and simmer a slow boil for 30 minutes.
15. Serve over rice.
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