Ingredients

The following ingredients have 4 Servings
  • 2-2 1/2 pound chicken (cut up)
  • 3 qts water
  • 1/2 c olive oil (plus a couple tablespoons extra)
  • ½-¾ bunch fresh parsley (chopped)
  • 5 celery stalks (chopped)
  • 2 bunches green onions (sliced)
  • 2 cloves garlic (minced)
  • 1 lb andouille sausage (sliced)
  • 1 lb frozen sliced okra
  • 1/2 cup flour
  • 1 large can tomatoes
  • 1/2 T black pepper
  • 1 T Tony Cachere's creole seasoning
  • 1 t cayenne
  • Tobasco to taste
  • 2 bay leaves
  • 1- 1 1/2 lb raw shrimp (peeled)
  • 1 lb lump crabmeat (picked over)
  • 1/2 pt. oysters (optional)
  • 1 T file' powder

Instruction

  • Boil chicken in 3 qts water. Bone and set aside. Reserve stock.
  • In heavy dutch oven, saute' celery, onion, parsley, and garlic until celery is tender.
  • Add reserved stock, chicken, sausage, okra, tomatoes, and seasoning.
  • In separate non-stick skillet, heat 1/2 cup oil and 1/2 cup flour. Stir constantly over medium high heat until mixture is smooth and turns dark brown. Add to Dutch oven.
  • Cook, loosely covered over medium heat 1 1/2-2 hours, skimming fat off top frequently.
  • Add seafood and file'. Mix well and cook until shrimp is cooked through.
  • Serve over steamed rice with saltine crackers and extra Tony Cachere's and Tobasco.