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Recipe1M+
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French-engineered grinding mechanism — lifetime pepper mill
Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking
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French-engineered grinding mechanism — lifetime pepper mill
Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking
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season the chicken with salt, pepper and creole seasoning. brown quickly. brown the sausage, pour off fat and reserve meats. in large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat, stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate. if you want to save time, or prefer a more new orleans-style roux, cook it to a medium, peanut butter color, over lower heat if you're nervous about burning it. add the vegetables and stir quickly. this cooks the vegetabels and also stops the roux from cooking further. continue to cook, stirring constantly, for about 4 minutes. add the stock, seasonings, chicken and sausage. bring to a boil, then cook for about one hour, skimming fat off the top as needed. add the chopped scallion tops and parsley, and heat for 5 minutes. serve over rice in large shallow bowls. accompany with a good beer and lots of hot crispy french bread.