5/5
(2 Votes)
Ingredients
- Dark roux
- 1/2 cup veg oil
- 1/2 cup flour
- Trinity
- 1 cup chopped onion
- 3/4 cup chopped celery
- 3/4 cup chopped pepper ( yellow & red )
- 4 cups seafood stock
- 3/4 lb andouile sausage sliced
- 4 smoked chicken thighs chopped
- Tbl kitchen bouquet
- 2 Tbl Cajun seasoning ( Tony’s )
- 1/2 cup chopped green onions
- 1/2 Tbl file powder
Preparation
Step 1
make a roux then sauté trinity in the roux for 4-5 min..
then add sausage and cook for another 3-4 min.
add stock, Kitchen bouquet, stir until roux and stock are well mixed.
Bring to a boil then simmer uncovered for 1 hour. Add chicken, green onions and file, remove from heat, cover and let it rest….
Serve over white rice…