Dis is da toe curlin Texicajun hybrid of a classic dish. This will put a smile on everyone's face that's eatin it. Throw on some Zydeco music and serve on a bed of rice with corn bread and a cold beer. Whew doggie...be thankful to be alive and toast all us Texicajuns!!!
Ingredients
- olive oil: 1 Tbsp
- skinless, boneless chicken breast halves: 1 cup (chopped)
- pork sausage links: 0.5 pound (sliced)
- olive oil: 1 cup
- all-purpose flour: 1 cup
- garlic: 2 Tbsp (minced)
- quarts chicken broth: 3 piece
- beer: 1 bottle (12 fluid ounce bottle)
- stalks celery: 6 piece (diced)
- roma (plum) tomatoes: 4 piece (diced)
- sweet onion: 1 piece (sliced)
- tomatoes with green Chili peppers, with liquid: 1 can (10 ounce can, diced)
- fresh red Chili peppers: 2 Tbsp (chopped)
- bunch fresh parsley: 1 piece (chopped)
- Cajun seasoning: 0.25 cup
- shrimp: 1 pound (peeled and deveined)
Metric Conversion
Stages of cooking
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Heat oil in a medium skillet over medium high heat, and cook chicken until no longer pink and juices run clear. Stir in sausage, and cook until evenly browned. Drain chicken and sausage, and set aside.
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In a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux. Stir constantly until browned and bubbly. Mix in garlic, and cook about 1 minute.
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Gradually stir chicken broth and beer into the roux mixture. Bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, and Cajun seasoning. Reduce heat, cover, and simmer about 40 minutes, stirring often.
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Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, about 20 minutes. Allrecipes Magazine
