© JACQUES & COMPANY 2009

Penne Pasta with Eggplant • Red Beans and Rice • Chicken Breasts Provençal • Creole Gumbo • Creole Jambalaya • Daube Provençale • Jacques' Meatloaf • Rack of Lamb Dijon • Maggy's Belgian Beef Stew • Jacques' Rillettes

Makes 8 servings

1.5 pounds. chicken thighs, boneless and skinless

1 pound shrimp meat, cooked and peeled

1 pound crab meat, cracked and picked 

1 pound andouille sausage, cut into 1/4” slices

2 cups onion, chopped

1 cup celery, chopped

3 tablespoons fresh garlic, chopped

3 cups okra, cut into 1/2” slices

½ cup canola oil

½ cup all -purpose flour

2 cubes chicken bouillon, Knorr brand

2 cubes shrimp bouillon, Knorr brand

½ tablespoon filé powder

4 quarts water          

Cut each chicken thigh into 4 pieces. In a large heavy-bottom stock pot, heat the oil and sear the chicken pieces until golden brown. Sprinkle the flour over the chicken and stir to make a roux.

Add the onion, celery, garlic, okra and andouille to the chicken mixture, stirring constantly.  Add the water and bouillon cubes, simmer for 20 minutes.

Add the shrimp, crab meat, filé powder, salt and cayenne to taste.  Simmer slowly for 5 minutes. Turn the heat off and keep warm. Serve over steamed jasmine rice.

Wine Suggestion: A aromatic Riesling or you favorite beer.