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From the personal kitchen of Lynfred Chef Celeste Pasag
Serves 8-10 people

1    whole chicken, cut into 8 pcs
1 #     andouille sausage
1 #     16/20 prawns
1#    crabmeat
2#    sliced okra, fresh or frozen
1 ea    onion, diced
1 ea    green bell pepper, diced
2 ea    celery stalk, diced
4 ea    garlic, smash
1 ea    laurel leaf
1 bu    scallions, chopped
1 bu    Italian parsley, chopped
1 T    creole seasoning
2 T    file powder
½ g    homemade dark chicken stock

For the Roux:
½ cup     olive oil & ¾ cup a/p flour

Make roux by heating the oil in a pan then by adding the flour and reduce heat, stirring constantly to let it get to a nice dark reddish brown…it should smell like hazelnut coffee when it’s almost done. Set aside.  This step will take about 5-8 minutes.  Be patient to where your flame is not too hot to burn the flour.

In a big pot or Dutch oven, add olive oil and brown your chicken. Remove from the pan and set aside.  Reduce the heat to medium and sauté the sausage and render off the fat.  Add the trinity and garlic. Add in tomatoes, creole seasoning and stock and bring to a boil. Then add the roux and simmer for 20 minutes.  Add your browned chicken at this stage and let cook completely for another 20 minutes.  Place your crab, shrimp, okra and file.  This would take approximately 5 minutes or so to fully cook the shrimp.  Season to taste.

Serve over rice topped with scallions and parsley