1 1/2 cups vegetable oil
1 1/2 cups all purpose flour
2 T vegetable oil
1 large green pepper, diced
1 white onion, diced
3 ribs celery, sliced
4 cloves garlic, minced
1 tsp cayenne pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp crushed dried thyme
1 tsp paprika
1 can diced tomatoes, with juice
6 cups chicken stock
1 lb Eckridge sausage, sliced
1 lb chicken breasts, cut into bite size pieces
1 lb raw shrimp, peeled, deveined, tails removed
Louisiana hot pepper sauce
white or brown rice, cooked per package instructions
In a cast iron skillet over medium low heat, stir together the vegetable oil and flour. Cook, stirring often, until a nice brown color is achieved. Set aside.
In a large stock pot over medium high heat, add 2 T vegetable oil, and saute the green peppers, onions, and celery for 5 minutes. Add the garlic and cook another minute. Add the spices, diced tomatoes, and chicken stock. Carefully, add 1/2 cup of the roux and stir well. Reserve the rest of the roux for thickening later.
Add the sausage and chicken to the pot, and cook until the chicken is cooked through. Add the raw shrimp and cook for another 5 minutes, or until shrimp is cooked through. Add more roux to achieve desired thickness. Taste and add salt and black pepper, as needed. If you like it spicy, add some Louisiana hot pepper sauce.
Serve over cooked rice and top with fresh chopped tomatoes and sliced green onions. Enjoy!