A Taste Of New Orleans
- 1 ¼ cup all-purpose flour
- 2/3 cup canola oil
- 3 Celery Stalks, leaves and all
- 1 Green Bell Pepper, diced
- 1 large Yellow Onion, diced
- 3 Carrots, diced
- 4 green onions, finely chopped
- 1 15oz can Fire roasted tomatoes
- 1 bunch fresh Parsley
- 2-3 cloves of Garlic
- 1 Tbsp Worcestershire sauce
- 2 Tbsp Cajun seasoning mix
- 2 Tbsp Garlic
- 2 Tbsp Italian seasonings
- 2 Tbsp Paprika
- 1 ½ Tbsp Salt
- 1 Tbsp Pepper
- 1 Tbsp Cayenne Pepper
- 1 Tbsp dried Thyme
- 1 Tbsp Onion Powder
- 6 – 8 cups Chicken Broth
- 12 ounce Andouille or Kiebasa, sliced and sauté in pan
- Meat from a Rotisserie Chicken
- 4 Cups cooked Shrimp, sauté w/ salt and pepper
- 4 small fillets of Cod fish or other hearty white fish, cut in large bite size pieces Your favorite Cooked White Rice to serve on the side
To make the Roux – In a large heavy stock pot combine the flour and oil. Cook on medium-low heat stirring constantly for about 30 – 45 minutes. Add a little more flour and oil if needed. Be careful not to let it burn. Be patient to take the time to cook it and not be rushed. It’ll be worth it. The roux should be about the color of light to dark chocolate and have a soft dough like consistency.
To cook the meat – In a skillet, brown the sausage or kiebasa til done and place on a plate. Sprinkle Shrimp with salt and pepper and sauté in a pan til just pink.
Season the onions, celery and carrots with salt and pepper and cook til slightly cooked. Add 6 cups of chicken broth, the vegetables, tomatoes, worcestershire and parsley to the pot with the roux and slowly bring to a boil and then simmer. Stir well. Cook for about 10 minutes. Then add the chicken, cod fish, cooked sausage or kiebasa and shrimp to the pot. Stir in the Cajun seasoning.
Simmer for about 20 – 30 minutes til the chicken is heated through and the fish is cooked. Taste and add additional seasonings if desire and more broth, if needed. Serve in a soup bowl with a spoonful of rice. Hearty bread and salad on the side would compliment the dish well.