Ingredients
Method
- Cooks sausage in a cast iron pan or Dutch oven over medium high heat for 5 minutes or until browned. Drain on paper towels, reserving the dripping in the pan
- Cook chicken in reserved drippings for about 5 minutes or until nicely browned. Drain on paper towels and set aside.
- Add oil to to reserved drippings. Add flour, cook over medium high heat, stirring with a wooden spoon constantly for about 20-25 minutes, or until the roux is chocolate colored.
- Remove from heat and add in reserved onions, celery, and bell pepper. Stir until the roux stops getting darker. Place back on heat and cook about 5 minutes, until the vegetables are soft, stirring constantly.
- Meanwhile, heat chicken stock and Worcestershire sauce in a 5 1/2 quart stock pot. Bring to a boil and add the roux mixture by the spoonful, stirring well in between additions. Reduce heat to a simmer and add chicken, sausage, garlic, bay leaves, and Cajun seasoning.
- Simmer on low, uncovered, for one hour.
- Serve with 1/3 cup basic white rice garnished with green onions. Don't forget to serve with some hot French bread!
Notes
*Please note that the amount of calories and nutritional value per serving is provided as a guide only, as ingredients and cooking methods can vary greatly. Percent Daily Values based on a 2,000 calorie diet.