Description
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
- Vegetable Oil
- All-purpose Flour
- Onion
- Green Bell Pepper
- Celery
- Creole Seasoning
- Garlic Cloves
- Low Sodium Chicken Broth
- Cooked Chicken
- Andouille Sausage
- Frozen Black-eyed Peas
- Large Raw Shrimp
Instructions
- 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
- 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
- Add shrimp and cook 5 minutes or just until shrimp turn pink
- Serve over hot rice