#6
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Step 5: In a large stockpot, melt the ****er over low heat. Add the flour a bit at a time. I eyeballed it, so it's around a cup to 1 1/2 cups of flour. Once it looks like this |
#7
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Step 6: Add a bit more until you get this: Let the roux cook for about 7 minutes, constantly stirring so it doesn't burn. |
#8
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Step 7: Add the chicken base and all the vegetables to the roux. |
#9
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Step 8: Continue cooking and stirring the roux for about 10 minutes. (The flash ****ed the color, it's actually a bit more darker in color). |
#10
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Step 9: While stiring constantly, slowly add the chicken broth - add a small bit at the time and allow the roux to slowly dissolve. Add the canned tomatoes, tomato paste, cajun seasonings, worchestershire sauce, shrimp/chicken mix, and sausage. |