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Prep Time: 20 Minutes Cook Time: 48 Minutes |
Ready In: 68 Minutes Servings: 10 |
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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:
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:
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.
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