Recipe by gailanng
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.
- 1⁄2 cup vegetable oil
- 1⁄2 cup all-purpose flour
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- 2 teaspoons creole seasoning
- 2 garlic cloves, minced
- 3 (14 ounce) cans low sodium chicken broth
- 4 cups shredded cooked chicken
- 1⁄2 lb andouille sausage, cut into 1/4 inch thick slices (can sub smoked sausage)
- 1 1⁄2 cups frozen black-eyed peas, thawed (this is untraditional and optional)
- 1 lb peeled large raw shrimp
Directions See How It's Made
- 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.
- 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. Serve over hot rice.