Cooking Instructions
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Step 1
In a large pot with
Oil (1/2 cup)
, add the
All-Purpose Flour (1/2 cup)
. Stir and cook on medium-high heat for 10-15 minutes until the roux has turned to a chestnut brown.
Step 2
Next add in the diced
Onion (1)
, diced
Bell Pepper (1)
and sliced
Celery (3 stalks)
. Mix and then add in the sliced
Andouille Chicken Sausages (13 oz)
, and sliced
Chicken (13 oz)
. Mix and cook for a further 15 minutes.
Step 3
Pour in the
Beef Broth (6 cups)
, and
Garlic (2 cloves)
and give everything a stir. Add the
Canned Diced Tomatoes (1 cup)
,
Bay Leaves (2)
,
Filé Powder (1/2 Tbsp)
,
Granulated Sugar (1 tsp)
,
Cajun Seasoning (1/2 tsp)
, and
Dried Thyme (1/2 tsp)
and mix. Mix together and bring it to a slight boil.
Step 4
While its coming up to a boil add the
Worcestershire Sauce (1 Tbsp)
and
Tabasco® Original Red Pepper Sauce (1 Tbsp)
and stir together.
Step 5
Add
Tomato Paste (1 Tbsp)
and mix. Place the lid on the pot and continue to cook for 45 minutes over medium heat. Stir every 10 minutes.
Step 6
Raise the heat to medium-high and add the
Shrimp (1.5 lb)
and give it a stir. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Lower back down to medium heat. Continue to cook for 15 minutes with lid on.
Step 7
Serve warm with rice in large bowls.
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