Ingredients

The following ingredients have 4 Servings
  • 1 heaping cup all-purpose flour
  • 2/3 cup oil ((vegetable or canola oil))
  • 1 bunch celery (, diced, leaves and all)
  • 1 green bell pepper (, diced)
  • 1 large yellow onion (, diced)
  • 1 bunch green onion (, finely chopped)
  • 1 bunch fresh chopped parsley (, finely chopped)
  • 2-3 cloves garlic
  • 1-2 Tablespoons cajun seasoning (*)
  • 6-8 cups Chicken broth (*)
  • 12 ounce package andouille sausages (, sliced into 'coins' (substitute Polska Kielbasa if you can't find a good Andouille))
  • Meat from 1 Rotisserie Chicken*
  • 2 cups Shrimps (, pre cooked)
  • cooked white rice (for serving)

Instruction

  • Make the Roux*: In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. This part takes patience--when it's finished it should be as dark as chocolate and have a soft, "cookie dough" like consistency. Be careful not to let it burn! Feel free to add a little more flour or oil as needed to reach this consistency.
  • Brown the sausage. In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown. Remove to a plate.
  • Cook the vegetables in broth. Add 1/2 cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot. 
  • Add remaining 5 1/2 cups of chicken broth. Add veggies, parsley, and roux to the pot and stir well. 
  • Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.) Stir in cajun seasoning, to taste.
  • Add meat. Add chicken, sausage, and shrimp.
  • Taste and serve. At this point taste it and add more seasonings to your liking--salt, pepper, chicken bullion paste, garlic, more Joe's stuff or more chicken broth--until you reach the perfect flavor. Serve warm over rice. (Tastes even better the next day!)