Saturday, November 1, 2008


  • 5 to 6 pounds of cut up chicken, turkey, or seafood-or some of each
  • Emeril's Essence seasoning or another Cajun or Creole seasoning
  • 2 1/2 cups flour
  • 2 cups vegetable oil
  • 2 cups onions, chopped
  • 1 1/2 cups celery, chopped
  • 2 cups green pepper chopped
  • 1 small bunch of parsley chopped
  • 6 cups chicken broth
  • 1 1/2 teaspoons fresh garlic, minced
  • 1 pound andouille sausage finely diced, or another smoked sausage such as Kielbasa
  • 4 cans okra
  • 4 cups hot cooked rice
Add the flour and oil to a large pot and stir constantly until the roux is a peanut butter to milk chocolate brown. It will take 20-30 minutes-don't stop stirring! Remove from heat; add 2 tablespoons Essence, onions, celery, parsley and green bell pepper. Continue to cook, stirring constantly, until vegetables are tender. Add stock to roux and vegetables and bring to a boil, stirring. Lower heat to a quick simmer and add garlic, sausage, and chicken. Continue cooking, covered, until the chicken is tender, 1 3/4 to 2 hours. Add okra and seafood and cook until done-a very short time for shrimp and crawfish.
Adjust seasonings (I use a lot of Essence) and serve in bowls over the rice.

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