I have made this several times and it is definitely a favorite around here. I'm not going to lie, this is a lot of prep work and has an extensive cooking time. It's not something that can really be converted to a slow cooker recipe because you must make the roux. There is just something about the cooking process on the stove that's essential to the flavor. You will not be disappointed in this recipe!
adapted from Southern Living
Prep Time: 45 minutes
Cooking Time: 4 hours, 15 minutes
Makes: 2.5 quarts (8-10 servings)
2 lbs boneless, skinless chicken thighs (I have used breasts with good results)
1 lb smoked turkey sausage
1 lb smoked ham
1/2 cup vegetable oil
1/2 cup flour
2 medium onions, chopped (about 2 cups)
1 large green bell pepper, chopped (about 1 cup)
1 large celery rib, chopped
2 large garlic cloves, minced
2 - 32oz boxes Kitchen Basics Unsalted Chicken Stock
3/4 tsp dried thyme
1/2 tsp black pepper
1/4 tsp ground red pepper
Hot cooked rice
Cut the chicken, sausage and ham into bite sized pieces. Cook over medium heat in a large dutch oven until browned. Put into a separate bowl and wipe out the dutch oven.
Heat oil in dutch oven over medium heat. Gradually whisk in the flour. Continue whisking constantly until the roux is a deep mahogany color.
Stir in onions, celery and green peppers. Cook about 5 minutes and add in garlic. Cook another 5 minutes or until tender. Gradually add the chicken stock. Add the meats, thyme, red and black pepper.
Bring mixture to a boil over medium high heat. Reduce to medium low and simmer, stirring occasionally for 3 hours. Serve over hot cooked rice.
**You can omit the chicken and add 2 lbs medium raw shrimp (peeled and deveined) in the last 15 minutes of cooking.