Description
Dis is da toe curlin Texicajun hybrid of a classic dish. This will put a smile on everyone’s face that’s eatin it. Throw on some Zydeco music and serve on a bed of rice with corn bread and a cold beer. Whew doggie…be thankful to be alive and toast all us Texicajuns!!!
Ingredients
- 1 tablespoon olive oil
- 1 cup skinless, boneless chicken breast halves – chopped
- ½ pound pork sausage links, thinly sliced
- 1 cup olive oil
- 1 cup all-purpose flour
- 2 tablespoons minced garlic
- 3 quarts chicken broth
- 1 (12 fluid ounce) can or bottle beer
- 6 stalks celery, diced
- 4 roma (plum) tomatoes, diced
- 1 sweet onion, sliced
- 1 (10 ounce) can diced tomatoes with green chile peppers, with liquid
- 2 tablespoons chopped fresh red chile peppers
- 1 bunch fresh parsley, chopped
- ¼ cup Cajun seasoning
- 1 pound shrimp, peeled and deveined
Instructions
- Heat oil in a medium skillet over medium high heat
- and cook chicken until no longer pink and juices run clear. Stir in sausage
- and cook until evenly browned. Drain chicken and sausage
- and set aside.
- In a large
- heavy saucepan over medium heat
- blend olive oil and flour to create a roux. Stir constantly until browned and bubbly. Mix in garlic
- and cook about 1 minute.
- Gradually stir chicken broth and beer into the roux mixture. Bring to a boil
- and mix in celery
- tomatoes
- sweet onion
- diced tomatoes with green chile peppers
- red chile peppers
- parsley
- and Cajun seasoning. Reduce heat
- cover
- and simmer about 40 minutes
- stirring often.
- Mix chicken
- sausage
- and shrimp into the broth mixture. Cook
- stirring frequently
- about 20 minutes.
Prep Time: 1 hr
Cook Time: 1 hr
Total Time: 2 hrs
Servings: 10