INGREDIENTS
1/2 cup + 6 tablespoons canola oil
1 cup flour
1 large onion, diced
3 stalks celery, diced
1 medium green bell pepper, diced
6 cloves garlic, finely chopped
1 large bay leaf
1/4 cup freshly chopped parsley
4 scallions, green and white parts, sliced
6 chicken thighs, skin removed and deboned
12 ounces of Andouille sausage, or any smoked sausage, cut into 1/4-inch rounds
10 ounces shrimp, shelled and deveined
4 cups chicken broth
2 cups shrimp or clam broth
5 tablespoons Cajun season, store-bought or homemade (recipe below)
2 tablespoons bourbon (optional)
1 tablespoon filé powder
Cajun seasoning
2 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons dried thyme
3 teaspoons salt
2 teaspoons black pepper
1 teaspoon cayenne pepper
DIRECTIONS
Make the roux: heat 1/2 cup oil over medium heat in a saucepan. Add the flour, mix, and reduce the heat to low. Cook for 1 hour, stirring often, until the roux is a mahogany colour. The mixture will be clumpy initially but will become smooth as it cooks.
Cut the chicken into bite-sized cubes. Season with 2 tablespoons Cajun seasoning. Leave for 1 hour at room temperature and up to overnight in the refrigerator. Bring to room temperature before cooking.
In a large pot, heat 3 tablespoons oil over medium heat. Sauté the onion, celery, and bell pepper for 10 minutes or until softened. Add the garlic and saute for an additional minute. Remove the seasoning from the pot set aside.
To the same pot, add the remaining 3 tablespoons oil and increase the heat to medium-high. Brown the chicken on all sides. Add the sausage and cook until it is browned. Add the seasonings, stock, the roux, bay leaf, parsley, and 2 tablespoons Cajun seasoning. Bring to a boil and then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally. Add the shrimp, green onions, and bourbon. Simmer another 15 minutes until the shrimp is cooked. Season to taste with the remaining Cajun seasoning.
Remove from the heat and serve immediately or cool completely and refrigerate. Just before serving, stir in the filé powder.
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