Categories: cajun, mardi gras, soup

Ingredients

• 3 1/2 c oil, divided
• 3 c flour
• 4 lbs boneless chicken, cut into 1 inch pieces
• 2 lbs smoked sausage, diced
• 3 c diced onion
• 2 c diced bell pepper
• 1 c diced celery
• 1 gallon rich chicken stock
• 1 t liquid smoke
• 1 t Tabasco
• 1 T black pepper
• 2 t red pepper
• 1 T garlic powder
• Green onion tops, chopped

Directions

1. For Roux: Heat 3 cups oil on medium in a large heavy pot. Add flour slowly, stirring constantly until dark brown in color; set aside but keep warm. In another large bottomed, heat 1/4 cup oil oer medium; add chicken, and brown for 10 minutes. Add sausage, and brown for 10 more minutes. Stir in onion, bell pepper, and celery until well blended, and cook for 10 minutes until vegetables are transparent. Add chicken stock, liquid smoke, and Tabasco; stir slowly, until thoroughly mixed. Stir in black pepper, red pepper, garlic powder, and reserved roux; simmer on low for 45 minutes. Garnish with green onion tops. Serve over steamed rice.

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