Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1 pound chicken thighs, boneless and skinless
- 1/2 cup vegetable oil
- 1/2 cup flour
- 1 large onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 6 cups chicken broth
- 1 can diced tomatoes (14 oz)
- 2 teaspoons Cajun seasoning
- 1 teaspoon thyme
- 1 bay leaf
- Salt and pepper to taste
- Green onions and parsley for garnish
Instructions
- Make the roux by heating vegetable oil and whisking in flour until deep brown.
- Sauté onion, bell pepper, and celery in the roux until softened.
- Add garlic, Cajun seasoning, thyme, and bay leaf; cook for 2 minutes.
- Pour in chicken broth and diced tomatoes; bring to a boil, then simmer for 30 minutes.
- Add chicken thighs; cook for 15 minutes, then add shrimp and cook for 5 minutes.
- Season with salt and pepper to taste before serving.
Notes
- Be patient while making the roux; it’s essential for flavor.
- Adjust seasoning based on personal preference.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole
- Diet: Gluten-Free