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Cajun seasoning cayenne pepper ground black pepper oregano paprika salt ingredients oil flour celery stalks garlic Cajun seasoning chicken broth chicken rice file powder
Viewed: 50 - Published at: 6 years agoIngredients
- Cajun Seasoning
- 1 tablespoon Cayenne Pepper
- 1 teaspoon Ground Black Pepper
- 1 tablespoon Dried Oregano
- 1 tablespoon Paprika
- 2 1/2 teaspoons Salt
- Main Ingredients
- 1/2 cup Oil (I use olive, but peanut oil works best)
- 1/2 cup Flour
- 1 Yellow Onion- coarsely chopped
- 2 Large Carrots- coarsely chopped
- 3 Celery Stalks- coarsely chopped
- 2 Cloves of Garlic
- 2 teaspoons Cajun Seasoning (recipe above)
- 64 ounces Chicken broth (I usually just put enough to fill my Le Creuset Dutch Oven 3/4 of the way full)
- 1 pound Andouille Sausage- cut into 1/4 inch thick slices
- 1.5 pounds Skinless Boneless Chicken Thighs (you can use breast if you prefer, I just love the rich flavor the thighs offer the soup)
- 2 cups Rice (I use brown basmati)
- 1 pinch File Powder (if desired)
Method
- Cook sausage in a large skillet over medium heat, stirring often, 7 minutes or until browned. Remove sausage; drain and pat dry with paper towels- cut into pieces and set aside
- The roux: Heat oil in a Dutch oven over medium heat; gradually whisk in flour, and cook, whisking constantly, 18 to 20 minutes or until flour is caramel-colored. **Be careful with this step as it can burn easily. I find that the roux time can vary, so be flexible if you start to notice it getting to the desired color
- Increase heat to medium. Stir in onion, carrots and celery
- Cook for a few minutes, stirring constantly, add garlic and stir for another minute
- Gradually stir in chicken broth
- Add seasoning, raw chicken and sausage. Increase heat to medium-high, and bring to a boil
- Reduce heat to low, and simmer, stirring occasionally, 1 hour and 30 minutesor until chicken is tender
- Remove chicken and shred into large pieces using 2 forks. When done add the chicken back
- Serve on top of a bowl of rice (I use Brown Basmati Rice, but any rice should work fine) **I like to add a dash of file powder to my bowl of soup. It adds a nice traditional gumbo flavor, but is not necessary Enjoy!
