Ingredients
2
cups (4 sticks) unsalted butter
2
red bell peppers, diced
2
green bell peppers, diced
2
medium yellow onions, diced
5
quarts chicken stock, heated
1
tsp ground black pepper
1
pound andouille sausage, sliced 1/2-inch thick
1
whole 4-pound chicken, roasted and deboned, cut into 2-inch pieces
Directions
1.
1. First you make a roux. Melt the butter in a 12-quart stockpot. Whisk in the flour and cook until foaming. Cook, stirring often, until dark mahogany, about 1 hour.
2.
2. Add the peppers, onion, and celery. Cook until soft, about 5 minutes. Whisk in the chicken stock (make sure itÂ’s hot), and bring the mixture to a boil. Reduce the heat to simmer. Stir in Creole Seasoning, black pepper, crushed red pepper, chili powder, thyme, chopped garlic, bay leaves, and kosher salt. Cook, skimming fat as necessary, an additional 45 minutes.
3.
3. Add the andouille and chicken and cook for approximately 15 minutes. Taste, and adjust for seasoning.
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