1/3 cup + 1 Tablespoon olive oil
1/2 cup all purpose flour
2 celery stalks, chopped
4-5 garlic cloves, pressed
1 green pepper, chopped
1 medium sized onion, chopped
1 can (14.5 oz.) chicken broth
1 can (14.5 oz) beef broth
1 lb. boneless, skinless chicken thighs
1 lb. chorizo (or andouille) sausage, cut into 1/4-inch rounds
1 cup dark beer or water
1/2 cup loosely packed parsley leaves, chopped
1 Tablespoon minced fresh thyme
1 Tablespoon minced fresh sage leaves
3/4 teaspoon salt
1/2 teaspoon ground pepper
2 lb. medium shrimp, shelled & deveined
3 large fresh tomatoes or two 14.5 oz. cans of stewed tomato (drained)
1 lb okra – frozen or fresh- sliced
2-3 jalapeno peppers or 5-6 fresh Tabasco peppers
1 pint raw oysters and juice
Instructions:
In a large soup pot, heat oil over med-low heat. Gradually stir in flour, and cook, stirring, until mixture is dark brown ~ about 15 minutes. This is the roux.
Mix the chicken and beef broth in slowly and blend until smooth.
At the same time you start the roux start to cook the vegetables: In a non-stick skillet, over medium heat, add 1 tablespoon of oil and heat until hot.
Add celery, garlic, green pepper, and onion and cook until vegetables are tender, stirring occasionally.
To the roux-thickened broth add the stewed tomatoes, chicken, chorizo, herbs, salt, black pepper and the vegetables.
Add 1 cup of dark beer or water and heat to boiling. Reduce heat to low and simmer, uncovered for 40 minutes. Skim off any fat that comes to the surface. Add okra 20 minutes prior to finish.
Add the oysters and shrimp, and continue to simmer, uncovered, for 5 minutes or until the shrimp turn opaque. Shrimp will continue to cook from residual heat. Do not cook shrimp too long!
Oh yeah, could you add me to the ping list? :)