as part of our celebration.4 boneless chicken breast, cut into 2-inch pieces
3 tablespoons Cajun seasoning*
2 tablespoons light olive oil
1/2 cup vegetable oil
1/2 cup flour
1 pound andouille or smoked sausage, diced **
2 celery ribs, diced
1 green pepper, diced
1 red bell pepper, diced
1 medium onion, diced
4 garlic cloves, minced
2 tablespoons tomato paste
8 to 10 cups chicken broth
1 (15 ounce) can diced tomatoes with juice
6 scallions, thinly sliced
Directions:
In a non-stick saucepan, combine vegetable oil and flour to make a roux.
Cook on medium-low heat, stirring constantly until mixture turns color of peanut butter. Don't burn.
Season the chicken with Cajun seasoning.
In a heavy pot, heat olive oil. Add the chicken and cook over moderately high heat until browned. Transfer to a plate.
In the same pot, brown the sausage over moderately high heat, 5 minutes. Transfer to the plate with the chicken.
Add the celery, pepper and onion and cook over moderate heat until lightly browned, 10 minutes. Add the garlic and cook for 1 minute. Stir in the tomato paste and cook a few minutes. Add the roux, 8 cups of broth and tomatoes, bring to a simmer. Add the chicken and sausages to the pot. Simmer over low heat for 1 to 2 hours until chicken starts to shred a bit. Stir often.
Serve over white rice and garnish with scallions.
(recipe from Families.com)
*My sister in law, Wendy, went to the the south on her LDS Church mission. One of the treasures she sent back to us was this amazing Cajun seasoning,Tony Chachere's Creole Seasoning
. I try to keep the soup a little less spicy so the whole family can enjoy it but for those who want more let them sprinkle more of this seasoning on their own portion. I also use this on pork chops or to grill chicken breasts. **I can never find andouille here in Utah so I just omit the sausage all together.
To top off our celebration we have made Beneigts or a Kings Cake
