" A yummy Cajun dish. Chicken, sausage, onion and celery with a seasoning including cayenne pepper and garlic. And of course, what Cajun dish would be complete without the roux?! "
Ingredients 12 chicken thighs 2 (12 ounce) packages andouille sausage, sliced 5 green onions, chopped 1 onion, chopped 1 cup vegetable oil 1 cup all-purpose flour 8 cups water 5 stalks celery, chopped 2 tablespoons Cajun seasoning 2 teaspoons cayenne pepper 2 teaspoons salt 2 teaspoons ground black pepper 1 teaspoon minced garlic
Directions 1 Saute chicken and sausage in a large skillet for 4 to 5 minutes. Remove meat from skillet, add green onions and onion and saute until soft. Set aside.
2 To Make Roux: In a small saucepan stir together oil and flour over low heat; cook until color is caramel and mixture is reduced to 1 cup of roux. Set aside.
3 Put water in a large pot. Add the chicken, sausage, onion mixture, celery, seasoning, cayenne pepper, salt, ground black pepper and garlic. Bring all to a boil and cook for 20 minutes. Add 1/2 cup roux and stir together; the mixture should have the consistency of chowder. If necessary, add the remaining 1/2 cup roux.
4 Reduce heat to medium low and simmer uncovered for 2 hours, stirring occasionally. Serve hot over rice, if desired.
Makes 12 servings
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