Makes a pot for a crowd
1 lb andouille or hot Italian pork sausages
8 oz chicken thighs, cubed
12 large shrimp, deveined and halved
2 large bell peppers, finely diced
3 ribs of celery, finely diced
6 cloves garlic, minced
1 large onion, finely diced
¼ cup butter
¼ cup ap or white rice flour
1 tablespoon + 1 teaspoon West Indian Curry
1 quart rich chicken broth
2 cups chopped tomatoes
1 ½ cups green beans or okra, cut into 2” pieces
Chop and cook the sausages and chicken in a heavy-bottomed dutch oven or soup pot. Remove when thoroughly cooked and set aside. Add the onion to the pot and cook on medium heat until softened and light brown, then add the peppers, celery, and garlic to the pot and cook for 3 more minutes. Add the West Indian Curry and cook another minute. In another pot, make a roux with the flour and butter, by whisking them together til they’re a deep nutty brown. Add the broth to the roux a cup at a time, beating as you do to keep the mixture smooth. Stir the roux & broth into the pot with the aromatics. Then add the tomatoes, chicken, and sausage. Cover and cook on low for 20 minutes. Add shrimp and green beans or okra and cook 5 minutes more. Add salt and pepper as needed. Serve with rice. Note: Feel free to omit the meat, replacing it with beans and chunks of sweet potato.
