Here's the recipe: (6)
Skinless Turkey Smoked Sausage-1 pkg
Chicken breast/tenderloins- about 6-7 oz
Cocktail Shrimp peeled and deveined- 3 oz
Flour-1/4 C
Butter-3-4 TBSP
Crushed tomatoes - 1 regular can 14.5 oz
Butter-3-4 TBSP
Crushed tomatoes - 1 regular can 14.5 oz
Green pepper diced - .5 Cup
Red onion diced-.25 cup (I'm not huge onion fan, use more if you like it)
Celery diced -.5 Cup
Garlic, minced - 2 cloves
Russet potatoes peeled and diced - 4 small
Zatarains Creole seasoning - 1.5-2 TBSP
Cayenne pepper - 1/4 tsp
extra virgin olive oil - 1-2 tbsp
Chicken Stock - 32 oz
Cut chicken into bite size pieces, lightly salt and pepper and saute in dutch oven with evoo. Over medium heat. Just to lightly brown. remove to plate lined with paper towel. Place cut pieces of sausage in dutch oven and lightly cook. Prep veggies during this time. Just as they start to brown a bit pull them out and place on paper towel.
Add another TBSP EVOO and saute veggies on low, not garlic! After they begin to soften add the garlic. Prep potatoes.
Next put in 3 TBSP of butter and 1/4 C flour. mix with wire whisk so as to scrape all the brown bits off bottom of pan. If there is still too much flour add the rest of butter. you're trying to cook out the flavor of the flour and get a light brown color.
Now slowly pour in stock while whisking. Make sure there no lumps as you finish pouring in all the stock. Add seasonings, crushed tomatoes and potatoes then bring to a boil. Once you hit a rolling boil add back chicken and sausage. You can add more Zatarains or less, depending on your tastes, at any point. Reduce to simmer and let it hang out for about 30 minutes. The longer it hangs the better it tastes!
A few minutes before serving add the shrimp, you are just warming them through! Serve with a crunchy piece of bread.
Russet potatoes peeled and diced - 4 small
Zatarains Creole seasoning - 1.5-2 TBSP
Cayenne pepper - 1/4 tsp
extra virgin olive oil - 1-2 tbsp
Chicken Stock - 32 oz
Cut chicken into bite size pieces, lightly salt and pepper and saute in dutch oven with evoo. Over medium heat. Just to lightly brown. remove to plate lined with paper towel. Place cut pieces of sausage in dutch oven and lightly cook. Prep veggies during this time. Just as they start to brown a bit pull them out and place on paper towel.
Add another TBSP EVOO and saute veggies on low, not garlic! After they begin to soften add the garlic. Prep potatoes.
Next put in 3 TBSP of butter and 1/4 C flour. mix with wire whisk so as to scrape all the brown bits off bottom of pan. If there is still too much flour add the rest of butter. you're trying to cook out the flavor of the flour and get a light brown color.
Now slowly pour in stock while whisking. Make sure there no lumps as you finish pouring in all the stock. Add seasonings, crushed tomatoes and potatoes then bring to a boil. Once you hit a rolling boil add back chicken and sausage. You can add more Zatarains or less, depending on your tastes, at any point. Reduce to simmer and let it hang out for about 30 minutes. The longer it hangs the better it tastes!
A few minutes before serving add the shrimp, you are just warming them through! Serve with a crunchy piece of bread.
2 comments:
This was DELICIOUS! I subbed in Fire Roasted Diced Tomatoes (Kroger brand) for the crushed tomatoes, cayenne, and zataran's. Yummo! -Ali
YEAH!!
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