Recipe ingredients
- 1 4 to 6-pound chicken
- 1 to 2 pounds smoked sausage
- 1 or 2 smoked turkey legs or wings
- 1/8 pound tasso (optional)
- 1 big onion, sliced or chopped
- 1 green bell pepper (optional)
- 1/2 cup green onion tops
- 1/4 cup chopped parsley
- 4 1/2 quarts water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 pickled cayenne pepper (optional)
- 1 tablespoon pepper vinegar (optional)
- 1 to 3 tablespoons Louisiana hot sauce
- 1 cup Roux (1/4 cup oil and 1 cup all-purpose flour)
Recipe method
- Boil the water, then slowly add and dissolve the Roux.
- Add remaining ingredients.
- Boil slowly with pot cover open slightly for 2 hours.
- Taste and season during the last hour of boiling.
- You may add 1 pound sliced okra during last 30 minutes (optional).
- Serve over fresh rice in a big bowl.
- Serves about 15 to 20 average people, or 4 to 5 Cajuns, Creoles or musicians.
- Heat oil in cast iron skillet over medium flame.
- Slowly add flour, stirring constantly.
- Brown flour slowly (allow 20 minutes) until the color of caramel.
- Scoop all into a jar or cup.
Other soup recipes:
Mojo gumbo recipe
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