MSD did most of the cooking on this. I assisted, took pictures, and ate most of it!
Get started with the Finex cast Iron pan and Dutch oven. Gas stove is preferred but our only option is propane.
Sear up the sausage and chicken.
Get the lard hot and melted.
Add the trinity to the protein.
Flour in the lard for the roux
Roux starting to brown - Keep blending non-stop.
Roux is almost ready.
Add the roux on top of the trinity.
Garlic is a must.
Chicken broth to blend it all together.
Joe's seasoning (from the Now Orleans Cooking School) we use both the regular and hot and have jalapeno dust if more heat is desired.
After it is pretty much all cooked and blended with the seasoning you like. add the shrimp. It only takes a few minutes to cook.
Finished cooking.
And served over rice with file.
This was delicious and I ate two bowls!
MSD did a great job.
Thanks for Lookin.
Get started with the Finex cast Iron pan and Dutch oven. Gas stove is preferred but our only option is propane.
Sear up the sausage and chicken.
Get the lard hot and melted.
Add the trinity to the protein.
Flour in the lard for the roux
Roux starting to brown - Keep blending non-stop.
Roux is almost ready.
Add the roux on top of the trinity.
Garlic is a must.
Chicken broth to blend it all together.
Joe's seasoning (from the Now Orleans Cooking School) we use both the regular and hot and have jalapeno dust if more heat is desired.
After it is pretty much all cooked and blended with the seasoning you like. add the shrimp. It only takes a few minutes to cook.
Finished cooking.
And served over rice with file.
This was delicious and I ate two bowls!
MSD did a great job.
Thanks for Lookin.
Last edited: