Ingredients
Proteins:
1/2 lb cubed ham
1 lb jumbo shrimp (peeled with tails off)
1 lb Louisiana crawfish tails
1 lb andouille sausage
4 boneless skinless chicken thighs
1 lb lump crab meat
1 fillet of whitefish (cod, catfish)
5 pieces of cooked Bacon - chopped
Veggies:
6 stalks of celery chopped
2 medium yellow onion chopped
1 green bell pepper- chopped
1 red bell pepper - chopped
3 tbsp minced garlic
1 bunch fresh parsley- minced
One 16oz can crushed tomatoes
2 cans original Rotel
Base:
3/4 cup rendered bacon fat
1 cup all purpose flour
2 boxes of chicken or seafood stock
1/2 cup Wash your sister sauce.
4 tbsp Creole Heat Cajun seasoning
Method:
In a large stock pot melt your bacon fat till liquid and hot. Add flour and stir over low heat till smooth and a chocolate brown color. This will take about 45 mins of constant stirring.
In another skillet, brown the sausage and set aside. Cut chicken into cubes and season generously with salt and Cajun seasoning. Brown in the fat of the sausage then set aside.
Add the trinity and sauté until translucent. Once cooked add garlic till fragrant (about 2 mins). Add vegetables and parsley to the roux in the stock pot. Stir over med heat till pasty consistency. Add more Cajun seasoning and mix in.
Add chicken, sausage, bacon, and ham to stock pot. Add stock, tomatoes and Rotel. Bring to a boil, then cover and reduce to a simmer.
Simmer for 2 hours.
About an hour from serving, give all seafood a good dusting of salt and Cajun seasoning and add to the pot. Add additional stock til everything is covered. Cover and simmer for another hour.
Serve over long grain rice.
