Originating from the multicultural tapestry of Louisiana, this stew celebrates the symphony of flavors created by an exotically spiced roux, shrimp, chicken, and the holy trinity of vegetables.
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Heat oil in a large pot over medium heat. Add flour slowly, stirring constantly to make a roux.
Once roux is a rich brown, add onion, bell pepper, and garlic; sauté until vegetables are soft.
Stir in chicken pieces, followed by sausage and okra.
Add chicken stock, seasoning, and cayenne pepper; bring to a .
Reduce heat to low and for 1.5 hours , stirring occasionally.
Add shrimp and cook for an additional 5–10 minutes until shrimp are cooked through.
Serve over cooked rice.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
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NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
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