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roux flour oil olive oil chicken tenders sausage onion green pepper red pepper celery frozen okra parsley wine chicken broth Cajun seasoning
Viewed: 84 - Published at: 6 months agoIngredients
- roux:
- 1/2 cup flour
- 1/2 cup veg. oil
- 1/4 cup pure olive oil
- 1 lb chicken tenders, diced
- 1 lb spicy sausage (like andoille), sliced 1/2 in. thick
- 1 small onion, chopped
- 1 green pepper, chopped
- 1 red pepper, chopped
- 3 ribs celery (incl. leaves), chopped
- 1 small package frozen okra, thawed
- 1/2 bunch parsley, chopped
- 1/4 bottle of white table wine
- 1 quart chicken broth
- 2 tbls cajun seasoning (like Tony Chachere's)
Method
- Start your roux: combine flour and veg. oil til smooth in microwave safe 2-cup glass or pyrex bowl. Microwave times will vary, start with 2 mins, stir and add 20 sec. intervals til you have a nutty-colored and -smelling gravy but no "burned smell". If your roux burns, toss it and start over, there's no recovering a burnt roux.
- Meanwhile start sauteing chicken and sausage pieces in the olive oil in a dutch oven over medium-high heat. While chicken still has some pink, add all the veggies, except the parsley. Stir till onions are transparent; lower heat to medium-low, add prepared roux and combine thoroughly. Add wine and broth, seasoning and parsley, stir to combine. Simmer for at least 30 minutes. May be prepared the day before, re-heat before serving.
- Serve over rice, side with lots of french bread.
