heat until a dark, chocolate brown color is achieved. This is your Roux. Fry up Andouille Sausage and Chicken in Bacon Fat. Set aside leaving behind frond in the pan. Sauté Onions, Celery, and Bell Peppers in the same pan. Mix with the roux and add to a pot of chicken stock. Add meat and spices like Salt, Cayenne, Paprika, Cumin, Filé, and Garlic Powder. Add additional vegetables like Okra as desired. Simmer for 1 hour. Serve over rice.
Set aside leaving behind frond in the pot. Sauté Onions, Celery, and Bell Peppers in the same pan. When cooked, add Rice and cook for 1min. Immediately add chicken stock according to how much rice. Add spices like Salt, Cayenne, Paprika, Cumin, Filé, and Garlic Powder. Cook for 45 minutes.
overnight. Add to crock pot in the morning with the water they soaked in. Fry up Andouille Sausage in Bacon Fat. Set aside leaving behind frond in the pan. Sauté Onions, Celery, and Bell Peppers in the same pan. When cooked, to the beans in the crock pot, ensuring there is enough water to cover the top. Add spices like Salt, Cayenne, Paprika, Cumin, Filé, and Garlic Powder. Add Bay Leaves. Cook for 8 hours on high. Serve over rice.
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