Originally Posted by
Tracker123
Dark roux in this batch. Like I posted, also did the broth. After I peeled off the chicken, boiled the bones in the broth for a while as well for a rich flavor. Lots of vegies as you can probably tell. Onions, red bell peppers, sweet yellow and orange peppers, fresh garlic, celery, green onion tops, and parsley (cooked down with butter). Spices include black pepper, paprika, oregano, cayenne, thyme, Tony's (salt), Louisiana hot sauce, and Worchester sauce. Over the years I have found that the chicken thighs are best, for some reason the breasts don't work so well. This batch I used Richard's green onion sausage.
I also prepare some hard boiled eggs, peel them, and drop them in. They turn a nice brown color. Ann likes those a lot and always have a couple in her bowl each time.