Directions
- First, lightly season the chicken thighs with salt and pepper.
- Then, heat canola oil over medium heat in a Dutch oven., Use your sear station for high-heat direct flame access.
- Once your oil is hot, cook the chicken until browned on both sides, remove, and set aside. Then, add the sausage, cook until brown, and remove from the heat and set aside.
- Next, melt butter and oil in a large Dutch oven or heavy-bottomed saucepan, add flour and stir until smooth.
- Cook on medium heat, stirring continuously, for about 20 to 30 minutes or until it turns a rich deep brown color – just like chocolate. Do not walk away from the stove during this process, or it could burn.
- When you have achieved your desired color, remove the Dutch oven from the grill and let it cool.
- Return the Dutch oven to the grill. Add the onion, garlic, green pepper, and celery, and cook for 4-6 minutes, stirring frequently.
- Then add your cooked chicken and sausage, Cajun seasoning, chicken bouillon or cubes, paprika, thyme, and bay leaves, and let it cook for 5 minutes.
- Follow with the canned tomatoes and about 6 cups of chicken stock, then bring it all to a boil and simmer for 25-30 minutes. After that, add the shrimp and simmer for 5 more minutes.
- Stir in file powder, green onions, and parsley. Adjust the soup's thickness and flavor with broth or water and salt.
