Provided by Michelle McRaney
Categories Soup/Stew Chicken Mardi Gras Kwanzaa Sausage Bell Pepper Winter Simmer
Yield Makes 6 quarts
Number Of Ingredients 17
Steps:
- 1. First you make a roux. Melt the butter in a 12-quart stockpot. Whisk in the flour and cook until foaming. Cook, stirring often, until dark mahogany, about 1 hour.
- 2. Add the peppers, onion, and celery. Cook until soft, about 5 minutes. Whisk in the chicken stock (make sure it's hot), and bring the mixture to a boil. Reduce the heat to simmer. Stir in Creole Seasoning, black pepper, crushed red pepper, chili powder, thyme, chopped garlic, bay leaves, and kosher salt. Cook, skimming fat as necessary, an additional 45 minutes.
- 3. Add the andouille and chicken and cook for approximately 15 minutes. Taste, and adjust for seasoning.
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