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Correo Electrónico
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Ingredientes
- 1 qt vegetable oil
- 1 qt all purpose flower
- 8lbs spanish onions
- 8lbs celery
- 8lbs bell peppers
- 12lbs smoked sausage
- 3 Tbsp salt
- 1 Tbsp cayenne pepper
- 4ech Bay Leaves
- 5gals Water
- 12lbs pulled or fresh chicken
- 1lb fresh parsley
- 1 1/2 cup file powder
- 6 cups green scallions
Direcciones
- Combine the oil and flour in the tilt grill on medium heat.
- Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate.
- Remove, reserve for later.
- Saute the onions, celery, and bell peppers for 4 to 5 minutes, or until wilted.
- Add the sausage, and pulled chicken, salt, cayenne, and bay leaves.
- Continue to stir for 3 to 4 minutes.
- Add the water.
- Stir until the roux mixture and water are well combined.
- Bring to a boil, then reduce heat to medium-low.
- Cook, uncovered, stirring occasionally, for 1 hour.
- Skim off any fat that rises to the surface.
- Turn down heat to low.
- Stir ion the parsley, green onions, and file powder.
- Remove the bay leaves prior to service.
