Ingredients
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 2 small yellow onions, finely chopped
- 1 rib celery, finely chopped
- 1 green bell pepper, finely chopped
- 2 (16-ounce) boxes chicken stock
- 3 (16-ounce) boxes chicken broth
- 6 cloves garlic, minced
- 1 (16-ounce) package andouille sausage links, sliced horizontally
- 4 hot sausage patties or ground hot sausage, casings removed (about 1 pound)
- 2 boneless chicken breasts, cut into mini cubes or shredded
- 1 teaspoon crab, shrimp and crawfish boil liquid concentrate
- Cajun seasoning or seasoning salt, to taste
- cooked rice, for serving
Chef notes
This is the ultimate rags-to-riches meal. It originated on the tables of enslaved Africans and made its way to the tables of the wealthy. That alone proves how iconic this dish is, and I'm forever proud to teach it and make it.
Swap option: Use any meat substitute you like. If the meat sub doesn't have the smoky flavor that sausages have, add a 1/2 teaspoon of liquid smoke at a time until your ideal smokiness level is reached.
Preparation
1.Prepare your roux by heating the oil on medium-high heat in a large skillet. Once the oil is hot, you will begin to see ripples at the bottom of the pan. Add the flour and whisk until it is a deep chocolate color.
2.Add the onions, celery and bell pepper to the roux. Mix quickly and move to the next step immediately.
3.Add the two boxes of chicken stock and two boxes of the broth. Whisk the roux, vegetables and liquid thoroughly together.
4.Add the garlic. Allow the liquid to simmer on medium-low heat for 15 minutes.
5.Add all the sausage and let it cook for 15 minutes, then add the chicken and let it cook for 20 minutes.
6.Add crawfish boil liquid concentrate.
7.Skim the fat from the top.
8.Season to taste with Cajun seasoning and remove from the heat.
9.Serve with rice.
