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Ok so I was inspired to do this recipe by the most amazing, fresh andoille you can find this side of the Mississippi.
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I just had to have this locally made product but had no idea what I wanted to do with it.
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With the forecast predicting 4 inches of snow this seemed the ticket.
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So here is my version, please be kind I know its not traditional but its the best this Kentucky girl could do and we think its aces!
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First I started by melting my butter in a cast iron dutch oven.
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Into this I sauteed my bell pepper, onion, garlic and celery until soft.
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After they became soft I scrapped them into a bowl and held to the side.
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Then I put my bacon grease into the pan with my flour and made a roux.
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I got that sucker as brown as I could without it burning.
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Then I added one cup of water and whisked it in to make sure I didnt have clumps before adding in my other 2 cups and my beer.
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I added my softened veggies, okra, chicken, and sausage to the pot and stirred in my seasonings along with the better than bouillion
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I brought the whole thing up to a boil then popped the lid on and let simmer for 2 hours or longer if you really want to get out all the flavors.
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Serve over some rice and with some yummy bread!
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** don't add any extra salt because the Creole seasoning has a lot of salt in it.
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If your intolerable to salt try adding in the seasoning a tablespoon at a time to see where your comfortable.
