Prep 30 mins
Cook 1 hr 30 mins
This is a good foundation to start with, be creative and add all of your favorite stuff. Don't be affraid to alter the recipe, I've made this many ways and it comes out great every time. Just be sure to cook your roux correctly.
- 1⁄2 cup vegetable oil
- 1⁄2 cup flour
- 1 1⁄2 cups chopped onions
- 1 cup chopped celery
- 1 cup chopped bell pepper
- 3 bay leaves
- 1 lb smoked sausage (such as andouille or 1 lb kielbasa, cut crosswise into 1/2-inch slices)
- 1 lb raw peeled deveined, medium shrimp
- 6 cups dark chicken stock (I use chicken boullion cubes) or 6 cups other chicken stock (I use chicken boullion cubes)
- 2 tablespoons chopped parsley
- 1⁄2 cup chopped green onion
- 1 tablespoon file powder (to taste)
- 2 cups cooked long-grain rice (Jasmine Rice works great)
- Heat the oil in a large cast-iron or enameled cast-iron Dutch oven, over medium heat.
- Combine the flour and stir slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate.
- Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Season with salt and pepper.
- Add the sausage and bay leaves. Continue to stir for 3 to 4 minutes.
- Add the stock. Stir until the roux mixture and stock are well combined. Bring to a boil, then reduce heat to medium-low.
- Cook, uncovered, stirring occasionally, for 1 hour. Add the shrimp. Simmer for 10 minutes. Skim off any fat that rises to the surface.
- Remove from the heat . Stir in the parsley, green onions, and file powder.
- Remove the bay leaves and serve in large bowls with rice.