- 23, Jun 2020
- #1
Ingredients:
1 cup vegetable oil
1 cup wheat flour
1 large onion, chopped
1 large green pepper, chopped
2 stalks of celery, chopped
450 g smoked sausage or sausages, chopped
4 cloves of garlic, grind salt and pepper to taste
Creole seasoning to taste
6 cups chicken stock
1 bay leaf
1 grilled chicken, minced
Cooking:
Heat the oil in a pan over medium heat.
When it is hot enough, slowly add flour, stirring constantly. Continue stirring until the mass resembles milk chocolate in color, from 8 to 10 minutes.
Be careful not to burn.
If you have formed black dots in the mixture, you will have to start all over again. Add onion, bell pepper, celery and sausage to the pan, cook for 5 minutes.
Add the garlic and cook another 5 minutes. Season with salt, pepper and Creole seasoning, mix thoroughly.
Pour in chicken stock and add bay leaf. Bring to a boil over high heat, then reduce heat to medium-low and cook without covering, for 1 hour, stirring occasionally. Add chopped chicken and simmer another 1 hour or more.
Remove any foam that forms on the surface during the last hour of cooking.
Serve hot with boiled rice or potato salad.
1 cup vegetable oil
1 cup wheat flour
1 large onion, chopped
1 large green pepper, chopped
2 stalks of celery, chopped
450 g smoked sausage or sausages, chopped
4 cloves of garlic, grind salt and pepper to taste
Creole seasoning to taste
6 cups chicken stock
1 bay leaf
1 grilled chicken, minced
Cooking:
Heat the oil in a pan over medium heat.
When it is hot enough, slowly add flour, stirring constantly. Continue stirring until the mass resembles milk chocolate in color, from 8 to 10 minutes.
Be careful not to burn.
If you have formed black dots in the mixture, you will have to start all over again. Add onion, bell pepper, celery and sausage to the pan, cook for 5 minutes.
Add the garlic and cook another 5 minutes. Season with salt, pepper and Creole seasoning, mix thoroughly.
Pour in chicken stock and add bay leaf. Bring to a boil over high heat, then reduce heat to medium-low and cook without covering, for 1 hour, stirring occasionally. Add chopped chicken and simmer another 1 hour or more.
Remove any foam that forms on the surface during the last hour of cooking.
Serve hot with boiled rice or potato salad.
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