Beazell's Cook Book

Creole Jennifer by John Smith

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3 lbs. Boneless Skinless Thigh Meat
1-lb. Andouille or Smoked Sausage
1-lb. Gulf Shrimp
3 Medium onions chopped
2 Bell Peppers chopped
4 Celery Stalks chopped
1 Bunch Green onion chopped
1 Bunch Parsley chopped fine
1 Garlic Pod
2 Cans Rotel Original
2 Cans Tomato Sauce
24 Oz Chicken Stock or water
1 package Lipton Onion Soup
2 Bay leaves
Beazell's Cajun Seasoning
1 Tbsp. Lea and Perrin
3/4 Cup Vegetable Oil plus one tablespoon
3/4 Cup Flour
1 lb. Long Grain Rice
Season chicken liberally with Beazell's seasoning. In a Dutch oven sauté chicken in 1 tablespoon of oil until cooked through and moisture has released. Remove Chicken and set aside for later. Add sliced sausage to pot and brown. Remove sausage, set aside to add later. Add remaining oil to pot and bring to medium heat. Add flower and make a dark roux. Add diced onions, bell peppers, celery and garlic to roux and cook till onions become clear. Add sausage and simmer in trilogy for 10 minutes. Add Rotel and continue to stir. Let this simmer for about 15 minutes to meld together. Add tomato sauce and continue to stir. Slowly add water or stock one ladle at a time till you reach desired consistency and thickness. Add bay leaves, additional Beazell's to taste. Bring back to a bubbly simmer and add Chicken. Add Shrimp while cooking rice and continue slow simmer for 20 minutes. Serve over rice and share with French bread. Garnish with green onion and parsley.


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