1 yellow onion
5 celery sticks
1 green bell pepper
2 andouille sausage packs (4 sausages total)
1 cup of flour
2/3 - 1 cup of vegetable oil
1lb of shrimp
1 rotesserie chicken
2 tablespoons of worstershire (optional)
1 packet of ketchup (Togo things)
6 cups of chicken broth
1/3 cup of chopped parsley
1 stack of green onions
2 tablespoons of chopped garlic
3 tablespoons of Tony's
1 table spoon of bays crab seasoning (for shrimp)
3 cups of white rice
1 tablespoon of garlic powder
1 tablespoon of salt
chop up all the vegetables and sausage.
peel the rotisserie chicken.
cook all the sausage to brown it then use that sausage oil to cook the vegetables. cook the vegetables until it is soft.
then cook your shrimp with bay crabs seasoning or any crawfish or cajun seasoning.
once that is all cooked, you can start in your roux.
in a pot that you are gonna put everything in (so you don’t have to transfer this after), 1 cup flour and 1 cup vegetable oil on low/medium, and keep stirring it until it looks like dark chocolate. (this takes me usually 45 - 1 hour)
once the roux is dark, pour the whole 6 cups of chicken broth in and then pour all of your all you vegetables, shrimp, sausage and chicken in and stir.
then i like to add one packet of the togo ketchup up in there 🤣 that or like a table spoon of tomato paste.
then add all the seasonings like garlic powder, tony’s, worcestershire.