1/3 cup + 1 Tablespoon vegetable oil
1/2 cup all purpose flour
2 celery stalks, chopped
2 garlic cloves, pressed
1 green pepper, chopped
1 medium sized onion, chopped
2 cans (14.5 oz.) chicken broth
1 can (14.5 oz) beef broth
1 lb. boneless,skinless chicken thighs
1/2 lb. chorizo sausage, cut into 1/4-inch rounds
1/2 cup loosely packed parsley leaves, chopped
1 Tbs minced fresh thyme
1 Tbs minced fresh sage leaves
3/4 tsp salt
1/2 tsp ground pepper
1 lb medium shrimp, shelled and deveined
1 cup long grain rice, cooked as directed on the package
Directions
- In a large soup pot, heat oil over med-low heat. Gradually stir in flour, and cook, stirring, until mixture is dark brown, about 15 minutes.
- Mix the broth in slowly and blend until smooth. At the same time you start the roux start to cook the vegetables: In a non-stick skillet, over medium heat, add 1 tablespoon of oil and heat until hot.
- Add celery, garlic, green pepper, and onion and cook until vegetables are tender, stirring occasionally.
- To the roux-thickened broth add the stewed tomatoes, chicken, chorizo, herbs, salt, black pepper and the vegetables.
- Add 4 cups of dark beer or water and heat to boiling. Reduce heat to low and simmer, uncovered for 40 minutes. Skim off any fat that comes to the surface.
- Add the shrimp and cook, uncovered, for 5 minutes or until the shrimp turn pink.