2-3 qt. Saucepan
Strainer
Instant-Read Thermometer
Dutch Oven
Notes
Recipe Yield: About 6 cups
Serving Size: About 1 cup
For a Mild Spice: Reduce cayenne pepper to ¼ teaspoon, increase to taste. Chili powder can also be used but won’t be as smoky in flavor.
Use Rotisserie Chicken: Add 6 cups of pre-cooked shredded chicken.
Store-bought Broth or Stock: You will need 4 cups, plus more if you want to adjust the thickness.
Make it Gluten-Free: Use cassava flour instead of all-purpose flour. Adjust cook time based on the color change of the roux.
Adding Seafood: Shrimp or crab can be added in the last 5 to 10 minutes of simmering. Cook until no longer raw.
Storing: Cool completely and store in an airtight container for up to 1 week. Freeze individual portions for up to 3 months.
Reheating: Reheat on the stovetop over medium heat, stirring until hot. Add more chicken broth or water if needed.
Recipe Source: “Favorite Recipes from Famous New Orleans Restaurants,” by Express Publishing Co. (1981).
Poor Nurse Takes Care of 4 Elderly Sisters, Learns Their Will after They All Die
My 5-Year-Old Started Wearing My Wife’s High Heels & Using Her Lipstick, Accidentally Exposing Her Lie
Garlic Bread Meatball Subs
Effective Home Remedy for Mucus and Phlegm Relief
“My mother-in-law buys these tablets even if she doesn’t have a dishwasher: Thanks to her trick, I also took 1 pack for the whole year!”
This is my hubby’s favorite recipe. He asks for it so often, I really need to teach him how to make it
