Olive oil
Flour
2 finely chopped onions
1 head minced garlic
6 finely diced celery stalks
2 finely diced green bell peppers
1 bunch finely chopped fresh parsley
2 bunches finely chopped green onions
3 TBS worchestershire sauce
1 1/2 lb chopped andouillie
1 lb. chopped beef sausage
juice of 1 lemon
1 lb chopped chicken
1/2 tsp angostura bitters
1 1/2 tsp dried mint
2 cans rotel tomatoes
Cajun seasoning to taste
Beef bone stock
Okra
Flour
2 finely chopped onions
1 head minced garlic
6 finely diced celery stalks
2 finely diced green bell peppers
1 bunch finely chopped fresh parsley
2 bunches finely chopped green onions
3 TBS worchestershire sauce
1 1/2 lb chopped andouillie
1 lb. chopped beef sausage
juice of 1 lemon
1 lb chopped chicken
1/2 tsp angostura bitters
1 1/2 tsp dried mint
2 cans rotel tomatoes
Cajun seasoning to taste
Beef bone stock
Okra
Combine olive oil and flour.
Cook over medium heat, stirring constantly, until chocolate brown.
Add all ingredients and cover with beef stock.
Cook until chicken is done.
Add okra last and cook until heated through.
Eat over rice.
Cook over medium heat, stirring constantly, until chocolate brown.
Add all ingredients and cover with beef stock.
Cook until chicken is done.
Add okra last and cook until heated through.
Eat over rice.
For Seafood Variation- omit chicken and add in 1 lb. shrimp, crab meat, or crawfish tails or a combination of those.
