A rich soup-like concoction that will thrill the senses!
Servings: 20 cups
Cost per serving $0.61 view details
- The Holy Trinity (Celery, Bell Pepper, and Onion) 1/2 cup of each
- 1 cup of all purpose flour
- 1-2 large bay leaves
- 1 large rotisserie chicken meat removed
- Reserve chicken carcass for stock
- 2 lbs Andouille sausage cut in 1/2" slices (can substitute with any cured type sausage)
- 3 tablespoons of Paul Prudomme's Salt-Free Creole Seasoning
- http://www.chefpaul.com/site.php (If you don't have it in your area, order online
- 2 tablespoons of vegetable oil
- Tabasco to taste
- Salt to taste
- 1 cup Long grain white rice
- Place chicken carcass in a large pot with water to cover the carcass and simmer until carcass falls apart. Strain and reduce liquid for an hour. You can make the stock the day before. If you refrigerate it it should coagulate like gelatin. The fat will rise to the top and harden somewhat. Just scrape the fat off and discard.
- To make the roux: I like to make a dry roux without oil. Take 1 cup of all purpose flour and place in a non-stick skillet on high heat. Stir continuously until it starts to brown. DO NOT walk away from the stove. You will have to periodically take it off the heat and stir to keep it from burning. Continue to brown until it is the color of cocoa powder set aside in a bowl to cool.
- Heat oil in skillet and add Holy Trinity and saute until tender.
- Add the roux to the Holy Trinity. It will stick to the vegetables and coat them.
- Transfer to a large stock pot.
- Slowly add chicken stock and whisk in. (If you refrigerated the stock you may have to microwave it to melt the stock). Add water if needed to increase yeild of base.
- Add bay leaf, Creole seasoning, (one note about the Salt-Free Creole Seasoning: I use PP's seasoning because it contains no salt or salt substitute. It's pure seasoning allowing you to control the amount of salt. I find that many Creole Seasoning mixes have so much salt that by the time you get the heat you want there is so much salt as to make it inedible.) Tabasco and salt.
- Simmer for about 20 minutes.
- While base is simmering, brown sausage and drain.
- Add chicken meat and sausage.
- Simmer for 30 minutes.
- Taste and add additional Tabasco and salt if necessary.
- Serve with rice.
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|Amount Per Serving||%DV|
|Serving Size 77g|
|Recipe makes 20 servings|
|Calories from Fat 159||61%|
|Total Fat 17.71g||22%|
|Saturated Fat 5.8g||23%|
|Trans Fat 0.04g|
|Total Carbs 12.46g||3%|
|Dietary Fiber 0.3g||1%|