From Sweet Mama Janisse’s Kitchen
Bless My Soul Café
Chicken and Sausage Shrimp Etouffee
(Makes 5-6 servings)
Ingredients:
1/3 cup cooking oil
1/3-cup all-purpose flour
2 cups chopped onions (4 medium)
1 cup chopped celery (2 stalks)
1/2 cup green bell pepper
1 Tablespoon cooking oil
1/4 cup sliced green onion
1/4 cup snipped fresh parsley
1 Tablespoon minced garlic (6 cloves)
1 – 14 oz can chicken broth
1 lb andouille sausage or other smoked or hot sausage (sliced)
1-teaspoon salt
1 bay leaf
Hot cooked rice
Directions:
To make a roux in a large skillet heat the oil over medium heat for 5 minutes. Gradually stir or whisk in the flour.
Cook over medium-low heat about 20 minutes or until mixture is (chocolate brown) stirring often.
Meanwhile in a large saucepan or Dutch oven cook the onions, celery & green peppers in 1 Tablespoon of oil on medium heat for about 10 minutes.
Stir in the roux, green onions, parsley, and garlic.
Add chicken broth all at once.
Stir in the chicken and sausage, salt & bay leaf.
Bring to boiling, reduce heat. Simmer covered for 20 minutes until chicken is tender and no longer pink. Stir frequently.
Serve over rice.
http://www.southerneasyrecipes.com/1_Rec_Class_09b.html
http://en.wikipedia.org/wiki/Etouffee
