Renne Thomas 0

"Learned this recipe from a great chick, Melissa W., from Louisiana, modified it to my taste- no seafood but you can add whatever you wish to your likes and dislikes."
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3-3 1/2 h servings
Serving size has been adjusted!

Original recipe yields 30 servings



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  1. Boil chicken in large pot with chicken stock until fully cooked. Pull chicken from stock and set aside to cool. While chicken is cooking chop bell peppers, celery and white part of onion into small cubes. Cut greens of onions and set aside. In Large fry pan with small amount of cooking oil cook celery, bells and white onions adding small amount (approx 2 Tbsp)each of Thyme, Organo, celery and Toney Sachery until tender, add green parts of onion until tender. Add to Chicken stalk and bring to boil.
  2. In large fry pan brown sausage slices and season with celery salt and Toney Sachery seasoning.
  3. De-bone chichen and cut in small chunks.
  4. In boiling stock Add 2 Tablespoons of Rioux at a time, stirring constantly until reached desired consistency of broth. Add sausage and chicken. Now is the time to add the seafood if desired, add the shrimp and crab meat. Add 1/4 cup honey. Let simmer, stirring often for approx 30 min. Taste and add seasonings as desired. If stock becomes too thick just add chicken broth to desired consistency. Let simmer for about 1 hour sirring occationally for all your seasonings to blend.



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