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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/3 Tasse | all-purpose flour |
| 1/4 Tasse | cooking oil |
| 1/2 Tasse | Onion chopped |
| 1/3 Tasse | celery chopped |
| 1/4 Tasse | green pepper chopped |
| 4 | cloves garlic minced |
| 1/4 Teelöffel | black pepper |
| 1/2 Teelöffel | red pepper |
| 1 Teelöffel | Cajun seasoning |
| 3 Tasse | Chicken broth; heated |
| 8 x ca. 30 g | Andouille or smoked sausage*, quartered lengthwise, cut into 1/2" slices |
| 1 1/2 Tasse | Okra; sliced, Or |
| 10 x ca. 30 g | Frozen cut okra; thawed |
| 2 | bay leaves |
| 1 1/2 x ca. 450 g | Frozen; shelled shrimp**, thawed |
| 2 Tasse | cooked rice hot |
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* In Saudi Arabia, I use spicy sausage. I remove the casings and lightly brown it like ground beef first. ** You can substitute chicken for the shrimp. Use 1 whole boneless, skinless chicken breast or 1/2 breast and 1 leg/thigh joint, cooked and cut into bite sized pieces.
For roux, in a large heavy saucepan or Dutch oven combine flour and oil till smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 15 minutes more or till roux is the color of a penny. Stir in onion, celery, green pepper, garlic, black and red pepper. Cook over medium heat for 3-5 minutes or till vegetables are just crisp-tender, stirring often. Gradually stir in hot chicken broth, sausage, okra and bay leaves. If using chicken, add now. Bring to boiling; reduce heat. Cover; simmer 20-30 minutes, or until chicken is tender--if using shrimp, add during last 5 minutes of cooking. Notes
the recipe that always seems to be a hit! Modified from the traditional Better Homes & Gardens recipe.
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