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Categories:
basil bay leaves chili powder white pepper black pepper parsley cayenne garlic thyme oregano salt chicken sausages onions bell peppers water oil flour
Viewed: 42 - Published at: 8 years agoIngredients
- 2 teaspoons basil
- 10 bay leaves
- 2 teaspoons chili powder
- 2 teaspoons white pepper
- 2 teaspoons black pepper
- 1/2 cup parsley
- 1 teaspoon cayenne
- 1/2 cup granulated garlic
- 2 teaspoons thyme
- 2 teaspoons oregano
- 2 teaspoons salt
- 3 1/2 lbs chicken
- 3 1/2 lbs andouille sausages
- 3 lbs onions
- 2 bell peppers
- 4 1/2 gallons water
- For Roux
- 2 cups oil
- 2 cups flour
Method
- Bring water and bay leaves to a boil.
- In separate sauce pan mix oil and flour over medium heat for 20 minutes to make the roux then add onions.
- Add the roux to the pot with water and bay leaves.
- Then Add thyme, oregano, basil, garlic powder, chilli powder, cayenne, black pepper and white pepper, and tomato sauce.
- Then add green bell peppers, onions and chicken thighs and Andouille sausage.
- Leave simmering until broth thickens and chicken is cooked through.
- Serve over white rice.
