Rating: 4 stars
25 Ratings
  • 5 star values: 16
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 4

Adding flour to hot oil creates a fast and flavorful roux. Serve this party favorite with scoops of Hoppin' John and a fresh green salad tossed with your favorite vinaigrette.

Recipe by Southern Living January 2011

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Credit: Jennifer Davick; Styling: Lydia DeGaris Pursell

Recipe Summary test

total:
48 mins
Yield:
Makes 8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large Dutch oven over medium-high heat; gradually whisk in flour, and cook, whisking constantly, 5 to 7 minutes or until flour is chocolate colored. (Do not burn mixture.)

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  • Reduce heat to medium. Stir in onion and next 4 ingredients, and cook, stirring constantly, 3 minutes. Gradually stir in chicken broth; add chicken and next 2 ingredients. Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 20 minutes. Add shrimp, and cook 5 minutes or just until shrimp turn pink.

  • Note: We tested with Zatarain's Creole Seasoning and Savoie's Andouille Sausage.

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