1 lb Andouille Sausage, Sliced in ¼ in. Circles
¾ Cup Onion, Diced
½ Cup bell pepper, Diced
¼ Cup Celery, Finely Diced
½ Rotisserie Chicken2 Tbsp Paprika
¾ tsp Black Pepper
¼ tsp Cayenne Pepper
1 Bay Leaf
2½ Quarts Chicken Stock
½ Cup Plus 1 Tbsp Dark Roux
2 tsp Kitchen Bouquet
3 Dashes Tabasco
3 Tbsp Green Onion, Sliced
Rice
First you make a Roux (a really Dark Roux)*
Heat Vegetable Oil to hot and maintain heat in an 8-quart cast-iron or other heavy pot over medium-low heat.
Meanwhile, in a nonstick skillet, brown Andouille Sausage, then add to oil in the cast-iron pot. Repeat process with Cajun Sausage, Onion, Bell Pepper and Celery, Rotisserie Chicken, sautéing each ingredient individually and transferring each ingredient to the cast-iron pot as it is browned.
Add the Paprika, Black Pepper, Cayenne and Bay Leaf to the pot and stir. Mix in stock. Stir in Roux until blended. Bring to a boil and cook 40 minutes, stirring attentively.
Add the Paprika, Black Pepper, Cayenne and Bay Leaf to the pot and stir. Mix in stock. Stir in Roux until blended. Bring to a boil and cook 40 minutes, stirring attentively.
Add Kitchen Bouquet, Tabasco and Green Onions and stir well. Simmer 5 minutes longer. Serve hot over cooked rice.
*I assume you make the Roux first since most recipes from South Louisiana start this way.
*I assume you make the Roux first since most recipes from South Louisiana start this way.
OPTION (one we took) - For simplicity and availability of ingredients, some deviations from the original Prejean’s recipe could still work. Substitute chicken and/or turkey for the quail and pheasant breasts. A pre-cooked Rotisserie chicken may be a great option (one less thing to deal with).
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