Recipe by Chef Eric Rogers, of Nevaeh Catering, in honor of Lloyd Augustus Hall
- 1-2 lbs of chicken and andouille sausage
- Cajun seasoning
- 2 quarts water or chicken stock
- 1 cup flour
- 3/4 cup butter
- 1-2 teaspoons salt
- 1-2 teaspoons pepper
- 1-2 teaspoons cayenne pepper
- 1-2 teaspoons thyme
- 1-2 teaspoons paprika
- 1-2 teaspoons cumin
- 1-2 teaspoons chilli powder
The dish is prepared in a large pot by sauteing Cajun seasoned chicken and andouille sausage (a spicy sausage that is preserved by smoking the meat in casing), peppers and onions.
Add 2 quarts of water or chicken stock to your cooked meat and veggies and bring to simmer.
Once simmering, add roux (a roux is a sauce thickener created by cooking 1 cup flour and 3/4 cup butter until brown), add Creole seasonings such as salt, pepper, cayenne pepper, thyme, paprika, cumin and chilli powder to taste.
Slow cook for 30 minutes to 1 hour then served in a bowl with steamed white rice and parsley as garnish.
Makes about 20 servings.