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1
Season the chicken with salt, pepper and Creole seasoning and brown quickly. Brown the sausage, pour off fat and reserve meats.
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2
In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux. If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut-butter color, over lower heat if you're nervous about burning it.
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3
Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes.
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4
Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed.
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5
Add the chopped scallion tops and parsley, and heat for 5 minutes. Serve over rice in large shallow bowls. Accompany with a good beer and lots of hot, crispy French bread.
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6
*A personal note* While I adore Chucks recipe,I find that making a roux from scratch can really be a time consuming chore, especially when watching two little hellions under the age of five all day long.
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7
There are a bunch of roux mixes available; my favorite so far being Tony Chacheres.
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8
http://www.tonychachere.com/.
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9
There is also Zatarains http://www.zatarain.com/.
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10
and there is also Richards Cajun Roux, which my wifes Uncle says is the best. Ive got a few jars of it, but havent had a chance to try it yet. You can order it here:.
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11
http://www.cajungrocer.com/richards-cajun-style-roux-p-1024.html.
