Made this for dinner tonight. I cut the chicken broth to 80 oz and added 16 oz of water. I used Zataran's creole seasoning- 3 tablespoons, and file powder, didn't measure, just added until it tasted right. I used three whole jalapenos chopped fine, and I sauteed the vegetables in a little olive oil/butter and then added to the broth mixture. For my roux, I used 1/2 cup olive oil and 1 stick of real butter, I think butter adds a depth to the flavor, but that is just a personal preference. Served with rice and cornbread. This is a keeper. Next time I will add okra, I would have this time, but I didn't have any fresh or frozen. It is kind of spicy, but we like it warm.
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Made this for dinner tonight. I cut the chicken broth to 80 oz and added 16 oz of water. I...