This recipe was built on one given to my dad by my mom's former boss... a man who just happened to be Cajun. This is easily one of my favorite dishes that my dad makes. Now that I'm in California, if I want it I have to make it myself. So, I did.
So, first things first, we need stuff chopped. Jason is my onion
chopper (since for some reason my eyes are extra-sensitive to onions):
After he was done, I cut up 1 stalk of celery...
...1/2 lb of andouille...
...and
4 chicken breasts. Then, I came to the realization my small skillet
would cut it, so it was time to bring out the weapons of mass
frystruction: my 15 1/4" diameter iron skillet.
I threw the stuff in there along with 1 tsp of minced garlic, some black pepper, some salt, some sage, and some cayenne pepper.
I sauteed that well...
Then, I put it in my 8 qt saucier along with 5 cans of chicken broth (and 1 can of water) and allowed it to boil some.
Now,
we have the fun part... the roux! I used the smaller iron skillet for
that. 1/3 cup of canola oil and add flour until it's at the right
consistency.
Not quite dark enough...
This is more like it...
Once the roux was done, we add it to the pot and let it simmer until it's thickened.
And, there it is. Serve over steamed rice.
