I found this recipe a few years ago and I've made it regularly since. Time consuming, but worth it. It makes a lot and I've made it ahead to take on trips and such. I use about 3/4 lb each shrimp & scallops in place of 2 lbs of the chicken. I have a hard time finding andouillle so I use italian turkey sausage and it's fine. I do cook the roux for 25 - 30 minutes and I think that's essential for the flavor and it wasn't as difficult as I'd imagined. I don't care for okra but I did use it the first few times feeling it wouldn't be "authentic" w/o it, but it's sort of a pain to de-goo it first so I eventually cut it out and it's been good w/o. I only began using the file the last couple of times and I like it - I do add it after I turned the burner off. I reduce the cayenne a bit, maybe by half, because I'm a bit of a sissy w/ the heat. Other than that the seasonings are perfect for me. This recipe is very versatile and forgiving - Love it!
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I found this recipe a few years ago and I've made it regularly since. Time consuming, but...