Ingredients

  • ¼ cup vegetable oil
  • 55 grams butter, unsalted, =1/2 cube
  • ½ cup flour
  • 2 cups onion, chopped
  • 1 ⅓ cups green bell pepper, chopped
  • 1 cup celery, chopped
  • ½ cup green onions, chopped
  • 2 tablespoons parsley, minced
  • 1 tablespoon garlic, minced
  • ½ teaspoon cayenne
  • 1 teaspoon pepper
  • 1 ½ teaspoons thyme
  • 3 teaspoons salt
  • 1800 milliliters chicken stock, =8cups
  • 3 bay leaves
  • 450 grams smoked sausage, =1 lb, chopped
  • 450 grams turkey or chicken, =1lb, can use left-over chicken or turkey

Directions

1. Cook oil, butter and flour until deep brown color. Stir regularly. This is the roux. Meanwhile chop vegetables and meat.
2. Cook rice.
3. Remove roux from heat and add onions, bell pepper and celery. Place back on heat and cook until vegetables softened. Add garlic, parsley, cayenne, salt, pepper, thyme. Then add chicken stock, a bit at a time. Add bay leaves and sausage. Simmer for 45 minutes. Add cooked chicken or turkey. Heat then serve over rice. If raw chicken or turkey, cook 20 minutes, or until meat done then serve.

Notes
Notes:Original serves 8. Excellent recipe, just good ol' homestyle cooking.


Categories
Game, hot, main courseChicken, main coursesoups
Keywords
Game, main courseChicken, main coursesoups, hot
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