Categories: Soup
Ingredients
- 2/3 cup canola oil
- 3/4 cup flour
- 1/4 cup whole-wheat flour
- 1/4 finely chopped onion, plus 2 cups roughly chopped
- 1 cup chicken broth
- 1 cup chopped celery
- 1/2 cup chopped green bell pepper
- 2 tsp cayenne pepper
- 1 tsp garlic powder
- Kosher salt and black pepper
- 1 lb smoked sausage, sliced
- 8 oz tasso ham or andouille sausage, diced
- 1 1/4 lb chicken breasts, cut into 1-inch pieces
- 3-4 scallions, chopped
- Cooked white rice
Directions
-
Make the roux: Heat the canola oil in a cast-iron skillet over medium heat until hot, about 5 minutes. Whisk in both flours and cook, whisking constantly, until the roux is dark brown, about 10 minutes. Remove from the heat and let stand 10 minuets, then stir in the finely chopped onion.
-
Meanwhile, bring the broth and 20 cups of water to a boil in a large pot. Add the roughly chopped onion, the celery and bell pepper; cook over medium-high heat, 15 minutes. Stir in the roux in 3 batches; cook, stirring occasionally, until thickened, 30 minutes. Add the cayenne, garlic powder, 2 1/2 tsp salt and 1/2 tsp black pepper. Stir in the smoked sausage sausage and tasso. Reduce the heat to low; simmer 1 hour.
-
Return the mixture to a boil. Add the chicken and cook for 30 minutes. Remove from the heat. Skim the fat off the surface, then stir in the scallions. Serve over rice.