Total Time
1hr 8mins
Prep 20 mins
Cook 48 mins

From January, 2011's issued of Southern Living. This is an easier version of the original because it uses pre-cooked chicken and canned broth. Don't forget...heat your oil good before adding the flour for a flavorful and fast roux. Good for OAMC, too.

Ingredients Nutrition


  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.
  3. Add shrimp and cook 5 minutes or just until shrimp turn pink. Serve over hot rice.
Most Helpful

Made for dinner yesterday and yummmo! I did cut the recipe in half and left out the black-eyed peas but otherwise followed the recipe. Another winner from Gailanng! Thank you. Made for New Kids on the Block tag game.

mama smurf January 13, 2011