1and 1/2 cups skinlessboneless chicken breast, diced into bite-sized chunks
1/2poundHot Italian Pork Sausage linkssliced in ¼” rounds
2 to 3tablespoonsminced garlic
112 fluid ounce can or bottle dark beer
6stalks celerydiced (1 ½ cups)
4roma tomatoesdiced (2 cups)
1yellow onionquartered and sliced
110 ounce can diced tomatoes with green chile peppers, with liquid
2 to 3tablespoonschopped fresh red chile peppers
1/4 to 1/3cupCajun seasoning
1poundshrimppeeled, deveined and tails removed
Heat 1 tablespoon of olive oil in a medium stock pot over medium high heat, and cook chicken and sausage until browned and nearly done. Remove and refrigerate until ready to use. Do not drain juices from pan.
In the same stock pot (over medium heat) blend ¾ cup of olive oil and flour to create a roux. Stir constantly until browned and bubbly. Roux should be medium brown (darker than peanut butter). Roux should have a nutty taste when taste tested. Mix in garlic and cook about 1 minute.
Gradually stir chicken broth and beer into the roux mixture. Bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, and Cajun seasoning. Reduce heat, cover, and simmer about 40 minutes, stirring often.
Mix chicken and sausage into the broth mixture and cook, stirring freqently for 20 minutes. When there is 5-7 minutes remaining add shrimp into the broth mixture.
We used 1/3 cup of Creole Cajun Seasoning because we like it spicy. Start with the least amount and work up to the flavor profile you prefer.