Ingredients
Scale
- 1 pound of chicken thighs, boneless and skinless
- 1 pound of smoked sausage, sliced
- 1 pound of shrimp, peeled and deveined
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves of garlic, minced
- 1 can (14.5 oz) of diced tomatoes
- 6 cups of chicken broth
- 1/2 cup of vegetable oil
- 1/2 cup of all-purpose flour
- 2 tablespoons of Cajun seasoning
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Make the roux by heating vegetable oil and whisking in flour until dark brown (20-30 minutes).
- Add diced onion, bell pepper, celery, and garlic; sauté for 5-7 minutes.
- Incorporate chicken and sausage; cook until browned (5-10 minutes).
- Add chicken broth, diced tomatoes, Cajun seasoning, and bay leaf; bring to a boil, then simmer for 30 minutes.
- Stir in shrimp; cook until pink (about 5 minutes).
- Remove bay leaf, adjust seasoning, and serve hot garnished with fresh parsley.
Notes
- Be careful not to burn the roux; stir constantly.
- Adjust seasoning to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
- Diet: Gluten-Free