2-3 qt. Saucepan
Strainer
Instant-Read Thermometer
Dutch Oven
Notes
Recipe Yield: About 6 cups
Serving Size: About 1 cup
For a Mild Spice: Reduce cayenne pepper to ¼ teaspoon, increase to taste. Chili powder can also be used but won’t be as smoky in flavor.
Use Rotisserie Chicken: Add 6 cups of pre-cooked shredded chicken.
Store-bought Broth or Stock: You will need 4 cups, plus more if you want to adjust the thickness.
Make it Gluten-Free: Use cassava flour instead of all-purpose flour. Adjust cook time based on the color change of the roux.
Adding Seafood: Shrimp or crab can be added in the last 5 to 10 minutes of simmering. Cook until no longer raw.
Storing: Cool completely and store in an airtight container for up to 1 week. Freeze individual portions for up to 3 months.
Reheating: Reheat on the stovetop over medium heat, stirring until hot. Add more chicken broth or water if needed.
Recipe Source: “Favorite Recipes from Famous New Orleans Restaurants,” by Express Publishing Co. (1981).
Baked Parmesan Potato Bites
BREAD PUDDING RECIPE: EASY OLD FASHIONED RECIPE
Cheesy Garlic Breadsticks
Unlocking the Wonders of Pumpkin Seeds: A Treasure Trove of Health
Simple Chocolate Cake with Cocoa Frosting
Pork Chops with Scalloped Potatoes
Breaking: Kid Rock’s Tributє to Toby Kєith Sєts Nєw Rєcord, Drawing Morє Fans Than Taylor Swift’s Biggєst Show – S
Creamy and Refreshing Dessert: Delicious recipe with few ingredients and a bold flavor
The Nytimes: Justin Bieber’s Mother Stammers: “I… Don’t Know… Anything” About Recent News About Son and Diddy and Allegations of “Sell Son to Diddy for $100 Million”