We loved this! But, I did change a couple of things......yes, I'm one of those people! Instead of olive oil, I used a stick of butter and bacon drippings to make the roux. It took a good 40+ minutes of constantly stirring to get it that perfect dark brown color. Also, I simmered chicken thighs in the broth, bone-in, skin on & removed both upon serving. It just wouldn't be southern cooking without the fat! I only used 2 TBSP. of cajun seasoning as the type I have on hand is way too salty. For the sausage I used anduoille and didn't add the shrimp until the very end after it was taken off the burner, otherwise followed this recipe. It was a perfect blend of spiciness with smokiness. And of course, served it with rice which helped tone the heat down a little.
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We loved this! But, I did change a couple of things......yes, I'm one of those people! ...