Easy! Great for left over grilled sausages.
1 cup flour
1 cup veg oil
4-5 pieces of chicken, wings work best
1 tsp oil
1 large onion
4-5 carrots with tops
2 sticks celery with tops
4 cloves garlic
1 bunch of celery (6-7 stalks with tops)
3 large onions
3 large red bell peppers
2-3 habs or hot peppers of your choice
Any left over (or new) meat of your choice. Sausage is a must for me, as are shrimp.
salt
pepper
(Makes a large pot, amounts can vary greatly, just salt to taste!)
Roux:
1 cup flour
1 cup oil
Heat a large stock pot to medium or so, add oil and flour and mix into a liquidy paste.
stir every 2-3 minutes to avoid scorching.
You can do this for 30 minutes to 2 hours. The darker the better without burning, but 30 minutes will do fine.
Chix stock: (you could buy it, but it won't be as good!)
4-5 pieces of chicken, wings work best
1 tsp oil
1 large onion
4-5 carrots with tops
2 sticks celery with tops
4 cloves garlic
salt
Heat the oil in a different large sauce pan at med high heat. Let the chicken and onion (halved) brown darkly on the bottom of the pot, almost burned.
Add enough water to nearly fill the pot.
Add the vegetables and let that simmer on med low until needed.
Trinity:
1 bunch of celery (6-7 stalks with tops)
3 large onions
3 large red bell peppers
2-3 habs or hot peppers of your choice
black pepper and salt.
rough chop all and add to the roux when it is done.
Let that veggies cook until slightly softened. Add the chix stock and as much water as needed to make the final volume.
Add grilled sausage, smoked chicken breasts, fish, or whatever meat desired. (I like any and all combinations) Taste and add hot pepper powder or salt as needed.
2 minutes from being done, add any shrimp, oysters, or short cooking time seafood so as not to over cook.
Serve over white rice! File powder optional.
1 cup flour
1 cup veg oil
4-5 pieces of chicken, wings work best
1 tsp oil
1 large onion
4-5 carrots with tops
2 sticks celery with tops
4 cloves garlic
1 bunch of celery (6-7 stalks with tops)
3 large onions
3 large red bell peppers
2-3 habs or hot peppers of your choice
Any left over (or new) meat of your choice. Sausage is a must for me, as are shrimp.
salt
pepper
(Makes a large pot, amounts can vary greatly, just salt to taste!)
Roux:
1 cup flour
1 cup oil
Heat a large stock pot to medium or so, add oil and flour and mix into a liquidy paste.
stir every 2-3 minutes to avoid scorching.
You can do this for 30 minutes to 2 hours. The darker the better without burning, but 30 minutes will do fine.
Chix stock: (you could buy it, but it won't be as good!)
4-5 pieces of chicken, wings work best
1 tsp oil
1 large onion
4-5 carrots with tops
2 sticks celery with tops
4 cloves garlic
salt
Heat the oil in a different large sauce pan at med high heat. Let the chicken and onion (halved) brown darkly on the bottom of the pot, almost burned.
Add enough water to nearly fill the pot.
Add the vegetables and let that simmer on med low until needed.
Trinity:
1 bunch of celery (6-7 stalks with tops)
3 large onions
3 large red bell peppers
2-3 habs or hot peppers of your choice
black pepper and salt.
rough chop all and add to the roux when it is done.
Let that veggies cook until slightly softened. Add the chix stock and as much water as needed to make the final volume.
Add grilled sausage, smoked chicken breasts, fish, or whatever meat desired. (I like any and all combinations) Taste and add hot pepper powder or salt as needed.
2 minutes from being done, add any shrimp, oysters, or short cooking time seafood so as not to over cook.
Serve over white rice! File powder optional.
Good Call! CH. Our digital was misplaced for a few days. I have it now.