鸡肉,虾,和香肠秋葵淡褐色

10到12个主菜份。将调味料成分完全在一个小碗里。使5汤匙+ 3/4茶匙。撒上鸡肉块和1汤匙的调味料,摩擦双手。把油倒在一个12英寸的锅在高温(最好是铸铁)。当石油开始烟雾;添加鸡皮的一面,从更大的碎片,和厨师,把一次,至两面金黄,大约4到5分钟。离开最长的大腿,呈现最胖。把鸡从锅和餐巾纸。香肠添加到油在锅做饭,把一次,直到变成褐色,大约4分钟。 Remove the sausage and drain on paper towels. Pour 3/4 cup of fat from the skillet into a measuring cup and discard the rest. Place the skillet over high heat until hot, about 30 seconds. Add the reserved fat and heat until hot, about 1 minute. Add the flour l/4 cup at a time, whipping constantly with a wire whisk until all of the flour is absorbed and the mixture has become, a light chocolate-colored roux. Quickly stir in 2 cups of the onions, 1 cup of the bell peppers, and the celery. Add 2 tablespoons of the seasoning mix, the parsley, and bay leaves and cook, stirring, until the roux is thick and dark chocolate-colored, about 3 to 4 minutes. Bring the seafood and chicken stocks to a boil in a heavy 8-quart pot over high heat. When the stock is boiling, add the roux in 2 installments, whisking until the roux has thoroughly dissolved into the stock. Bring the mixture back to a hard boil, whisking often to ensure that the flour doesn't separate and burn, about 9 to 11 minutes. Scrape the bottom of the pot frequently with the whisk to be sure that the flour isn't sticking. Add the browned chicken and sausage, the remaining seasoning mix, and the remaining 1 cup each onions and bell peppers. Stir well, cover, and bring to a boil. Reduce the heat to low and simmer until the chicken is tender, about 45 minutes. Remove from the heat, stir in the shrimp, cover, and let sit 10 minutes. Makes about 12 cups. Serve in shallow bowls over rice or potato salad.