• 10servings
  • 195minutes
  • 480calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C, P
MineralsNatrium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 250ml vegetable oil

  2. 125g plain flour

  3. 1 large onion, chopped

  4. 1 large green pepper, chopped

  5. 2 sticks celery, chopped

  6. 450g smoked sausage, cut into 5mm slices

  7. 4 cloves garlic, finely chopped

  8. salt and pepper to taste

  9. Creole blend seasoning to taste

  10. 1 1/2 litres chicken stock

  11. 1 bay leaf

  12. 1 rotisserie chicken, boned and shredded

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large saucepan over medium heat. When hot, whisk in flour. Continue whisking until the roux has cooked to the colour of chocolate milk, 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, start over.

  2. Stir onion, pepper, celery and sausage into the roux; cook 5 minutes. Stir in the garlic and cook another 5 minutes. Season with salt, pepper and Creole seasoning; blend thoroughly. Pour in the chicken stock and add the bay leaf. Bring to the boil over high heat, then reduce heat to medium-low and simmer, uncovered, for 1 hour, stirring occasionally. Stir in the chicken and simmer 1 hour more. Skim off any foam that floats to the top during the last hour.


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