We loved it; I used the tip below to brown the roux about 8 min then added onion, bell pepper & garlic to the roux, cooked them until soft. I used boneless skinnless breasts so I threw them in later ( I hate stringy overcooked chicken); the shrimp was pre-cooked so I just threw them in to heat for about 5 minutes before done... The bones usually give flavor to the liquid so I made up for it by using some chicken stock & wine... I also added a can of rotel, small can of sauce because we like tomatos. For the Cajun seasonings I used 2 tsp. Old Bay and 1/4 tsp. cayenne, 1/2 tsp. ea. oregano and basil. I was told to not serve until the next day so flavor can set in. Served with a scoop of rice, file powder and hot sauce on the side... :)
Was this review helpful?
6 users found this review helpful
We loved it; I used the tip below to brown the roux about 8 min then added onion, bell pepper...