Ingredients for base: -4-6 sweet peppers, rough chop -1/2 onion, rough chop -1 large tomato, cut into six Instructions for base: 1) Over high heat with vegetable oil brown the onions and peppers. Very quickly as not to burn them. 2) Blend until smooth Rest of Ingredients: -1/2 onion, diced -1 red bell pepper, diced -1 green bell pepper, diced -1 large carrot sliced, -3 anduoille sausage, sliced -3-4 Tbsp favorite cajun rub -2-3 bouillon cubes -2 Tbsp worcestershire sauce -2 Tbsp crystals louisiana hot sauce (or another hot sauce) -1 lb Chicken breast or thighs, cubed -1/2 pound shrimp (or more) -salt Instructions: 1) In a stock pot over medium heat brown andouille sausage. Once sausage is browned add the onion, bell peppers, carrots cook until the release their liquid. Add the base (that you blended), Worcestershire sauce and hot sauce. Add Cajun seasoning. Bring to a boil and lower to a simmer. 2) Add bouillon cubes and chicken. Simmer until chicken is cooked and tender 3) Add shrimp right before serving and cook until they are fully cooked. (this will vary depending on size) Do not over cook. 4) Serve with rice Notes:
1) Can use sweet peppers instead of bell pepper but can also use bell pepper instead of the sweet peppers. (Do not use a green bell pepper in the base though) 2) If you do not like it to spicy use less hot sauce and use creole seasoning. 3) For an even healthier version use a smoked chicken sausage. 4) Be careful all bouillons are different so do this to taste. Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :)
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Michael FehlChef/Food and Beverage Director Archives
March 2021
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