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Step 1
Add your flour and fat to a pan. Turn the heat to low on the stove and continue to stir frequently til you achieve a dark-colored roux. It should take 30 to 45 minutes to cook.
Step 2
When done, add the roux to a large dutch oven.
Step 3
Pull rotisserie chicken off the bones. Shred into large pieces and set aside
Step 4
Saute shrimp in Cajun seasoning over medium heat. Cook until just beginning to turn pink. Set aside. About 10 minutes
Step 5
Slice andouille into small coins and saute until you get a little bit of crust and color. Set aside. About 10 minutes
Step 6
Small dice your celery, onions, and bell pepper.
Step 7
Add veggies to the same pan as you cooked the sausage. Cook over medium heat until translucent. About 10 minutes. Add veggies to the roux in the dutch oven.
Step 8
Add the remaining ingredients to the dutch oven. Place the Dutch oven on the stove over a low simmer. Cook for about 2 hours. Taste after an hour and check for spice. Adjust cayenne and/or Cajun seasoning to your preference.
Step 9
Add some rice to your dish (See note below)
Step 10
Top off your dish with some chopped parsley.
Step 11
Enjoy!!