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1
Rice: Put all ingredients into appropriate pot and bring to a boil.
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2
Cook 15 minutes and fluff. Set aside to cool.
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3
Roux: In an iron skillet (the only way to get authenticity), heat olive oil on medium-low heat until vapors rise.
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4
Incorporate 6 to 8 tablespoons flour into oil with a wire whisk.
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5
Reduce to low, stirring constantly until Roux becomes a nice brown and has a faint fragrance of popcorn.
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6
If you burn the roux, even a litte, throw it out and start over. Set aside.
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7
Main: In a large pot, heat olive oil.
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8
Toss in both types of onions, celery, bell pepper, and garlic.
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9
Cook until onions are clear.
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10
Pour in chicken broth.
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11
Add meats except shrimp, crab, and many meats that only take a few minutes to cook.
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12
Add peppers, MSG, paprika, file', parsley, and salt.
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13
Cook over medium heat for 30 minutes.
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14
Turn heat up a little and add Roux, stirring constantly until thickening begins.
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15
If too thick, add a little water.
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16
Add all seafoods and cook 10 to 15 minutes more.
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17
Now add cooled rice until no longer soupy.
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18
The moment the whole thing is hot again, turn it off.
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19
Excellent with good garlic bread and a tossed salad.
