Directions
- 1Melt butter/oil in a pot and whisk in the flour to make a roux. Cook until deep brown and nutty.
- 2Add onion, peppers, celery, and garlic. Sauté until softened.
- 3Stir in tomato paste, Cajun seasoning, salt, and pepper.
- 4Add sausage and chicken, then pour in the broth and add the bay leaf.
- 5Simmer for 20 minutes, allowing flavors to deepen.
- 6Add shrimp and cook for 3 –5 minutes until pink and tender.
- 7Serve hot with a mound of rice in the center and garnish with parsley.
Ingredients
- 150 g Shrimp
- 100 g Chicken breast, cooked & shredded
- 80 g Andouille sausage
- 1 cup cooked White rice
- 0.5 cup Onion, diced
- 0.5 cup Green bell pepper, diced
- 0.5 cup Celery, diced
- 3 cloves Garlic, minced
- 2 cups Chicken broth
- 1 tbsp Tomato paste
- 2 tbsp Flour
- 2 tbsp Butter or oil
- 1 tbsp Cajun seasoning
- 1 Bay leaf
- to taste Salt & pepper
- for garnish Fresh parsley
Equipment
pot
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