2 T. Tuscan Garlic Olive Oil
2 pounds of turkey kielbasa
2 pounds of chicken breast - boneless and skinless
1 cup Tuscan Garlic Olive Oil
1.25 cup flour
3 vidalia onions – diced into ¼ - ½ inch pieces
2 bell peppers– diced ¼ - ½ inch pieces
5 ribs celery – diced ¼ - ½ inch pieces½
elephant garlic – crushed or diced ¼ - ½ inch pieces
6 – 15 ounce cans chicken stock
3 bay leaves
3 T. Crab Island Seasonings
2 T. thyme
2 T. Italian Seasoning
1 T. salt and 1 T. pepper
garnish only: 1 bunch of green onion optional /
garnish only: 1 bunch of parsley
Heat 2 T. of oil in a stock pot. Cook chicken breasts. remove and put to side. Chop the sausage into ½ inch pieces, cook sausage until browned. Pull out and place to the side.
Making the Roux: Add 1 cup of the oil and 1.25 cup of the flour to the pot. Stir constantly over medium heat until the roux takes on a light brown / caramel color. Be careful not to burn it.
Add the onions, bell peppers, celery and garlic. This will stop the roux from cooking. Continue stirring for about 5 minutes.Add the stock in slowly, all the rest of the seasonings, the chicken and sausage.
Bring to a boil and then cook over medium - low heat for 1 ½ hours, stirring occasionally. Add salt and pepper to taste.Remove bay leaf before serving.Garnish with green onion and parsley and serve.
