From January, 2011's issued of Southern Living. This is an easier version of the original because it uses pre-cooked chicken and canned broth. Don't forget...heat your oil good before adding the flour for a flavorful and fast roux. Good for OAMC, too.

Ingredients

8 serv.

vegetable oil↗1⁄2 cup
all-purpose flour↗1⁄2 cup
chopped onion1 cup
chopped green bell pepper1 cup
chopped celery1 cup
creole seasoning2 teaspoons
garlic cloves, minced↗2
(14 ounce) low sodium chicken broth↗3 cans
shredded cooked chicken4 cups
andouille sausage, cut into 1/4 inch thick slices (can sub smoked sausage)↗1⁄2 lb
frozen black-eyed peas, thawed (this is untraditional and optional)1 1⁄2 cups
peeled large raw shrimp↗1 lb

Step-by-step instructions

1
Heat oil in a large Dutch oven over medium-high heat; gradually whisk in flour and cook, whisking constantly, 5 to 7 minutes or until flour is chocolate colored. Do not burn mixture.
2
Reduce heat to medium. Stir in onion and next 4 ingredients and cook, stirring constantly, 3 minutes. Gradually stir in chicken broth; add chicken and next 2 ingredients. Increase heat to medium-high and bring to a boil. Reduce heat to low and simmer, stirring occasionally, 20 minutes.
3
Add shrimp and cook 5 minutes or just until shrimp turn pink. Serve over hot rice.

Source: food.com

Original recipe ↗

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