A slow, dark roux is the whole secret here - cooked low until it turns deep brown, then built up with the trinity, our own house-made chicken stock, and andouille sausage for smoke and heat. We simmer whole chickens for the stock and pick the meat by hand, so every bowl gets real, tender chicken instead of anything pre-shredded. Served over rice.
A slow, dark roux is the whole secret here - cooked low until it turns deep brown, then built up with the trinity, our own house-made chicken stock, and andouille sausage for smoke and heat. We simmer whole chickens for the stock and pick the meat by hand, so every bowl gets real, tender chicken instead of anything pre-shredded. Served over rice.
