, , , ,

Happy Mardi Gras!



6 tablespoons of oil, divided

1 pound andouille sausage, thinly sliced

1 pound chicken, cubed

2 tablespoons flour

1 onion, finely chopped

1 cup celery, finely chopped

1 green bell pepper, chopped

4 garlic cloves, minced

1 cup chopped green onions

1 (6-ounce) can of tomato paste

3 bay leaves

1 teaspoon finely chopped fresh thyme

2 teaspoons salt

1 teaspoon hot sauce

1/4 teaspoon ground red pepper

1/2 teaspoon ground black pepper

32 ounces chicken stock

1 tablespoon Worcestershire sauce

1 (14.5-ounce) can diced tomatoes

1/4 cup chopped parsley

hot cooked rice

Heat 3 tablespoons of oil in skillet over medium-high heat, and saute andouille and chicken about 8 to 10 minutes, or until brown and cooked through. Set aside.

Heat remaining 3 tablespoons of oil in in a large heavy pot over high heat. Add flour, reduce heat to medium, and cook, stirring constantly, about 10 minutes or until roux is medium to dark brown. Add onions, celery and bell pepper and saute 4 to 5 minutes or until vegetables begin to soften. Add garlic and green onions and cook 3 more minutes. Stir in tomato paste, bay leaves, thyme, salt, hot sauce, red pepper, black pepper, chicken stock and Worcestershire sauce. Stir in tomatoes and 1/3 cup of their liquid. Add reserved sausage and chicken. Bring to a boil over high heat, and cover. Reduce heat to medium-low and simmer for 30 minutes. Stir in parsley.

Remove from heat, taste and add salt if desired. Serve over rice.


Recipe adapted from Southern Living, November 2015