Ingredients:
- ½ cup vegetable oil
- ½ cup all-purpose flour (for the roux)
- 2 large onions, diced
- 1 bell pepper, diced
- 6 celery stalks, diced
- 4 garlic cloves, minced
- 2 pound andouille sausage, sliced (Italian sausage was not a good substitute)
- 5-7 chicken drumsticks
- 4+ cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 2 bay leaves
- 1 tablespoon Cajun or Creole seasoning (adjust to taste)
- 1 teaspoon thyme
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- Salt, to taste
- 1 pound raw shrimp, peeled and deveined
- 1 cup okra, sliced (optional)
- 2 tablespoons Worcestershire sauce / soy sauce
- Cooked white rice, for serving
Fed 17 people
Instructions:
- Make the Roux:
- In a large pot, heat the oil over medium heat. Slowly whisk in the flour. Stir constantly, cooking the roux until it turns a deep brown color, about 15-20 minutes. Be careful not to burn it!
- Boil the chicken:
- Boil the chicken for ~15 minutes. Dump the water after the first few minutes, then rinse and add clean water and continue to cook. Chicken and broth will be added to roux after vegetables cook.
- Add Vegetables:
- Once the roux is the right color, add the diced onion, bell pepper, celery, and garlic. Stir frequently, cooking until the vegetables are softened, about 5 minutes.
- I cooked them on the side, but when the vegetables are added to the roux, they help stop the cooking process of the roux, preventing it from getting too dark, and also infuse the dish with a deeper, richer taste.
- Brown the Sausage:
- In a separate pan, brown the sausage slices for about 5 minutes on each side, until they have some color. Then add them to the pot with the roux and vegetables.
- Combine and Simmer:
- Pour in the chicken broth, diced tomatoes, bay leaves, Cajun seasoning, thyme, smoked paprika, black pepper, bouillon, and Worcestershire sauce. Add about 4 cups of water to fill pot, and a little chicken bouillon. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 1 hour, stirring occasionally. This will allow the chicken to cook through. After the chicken is cooked remove the bones, shred and place back in pot.
- Add Shrimp and Okra:
- In the last 10-15 minutes of cooking, add the shrimp and okra (if using). Cook until the shrimp are pink and cooked through. Check that the drumsticks are cooked through and tender.