Chicken, sausage and shrimp get a zesty Cajun treatment in this thick soup.
INGREDIENTS (for 8 servings):
- 4 bone-in chicken breast halves, with skin
- 8 chicken thighs
- 1 white onion, chopped
- 1 green bell pepper, chopped
- 1/2 cup all-purpose flour
- 1/2 cup butter
- 1 pound Creole smoked sausage
- 2 1/2 cups water
- 1 pound shrimp
- 2 tablespoons Cajun-style seasoning
Boil chicken breasts and thighs with onion and bell pepper in a large pot of salted water, for about 40 minutes or until cooked through and no longer pink inside. Drain, debone chicken and set aside.
In a large saucepan stir together flour and butter over low heat to make a roux; add boiled chicken, sausage and water and bring all to a boil. Cover saucepan and simmer over low heat for about 1 1/2 hours.
Add shrimp and simmer for about 1 more hour, then add seasoning to taste and serve.