Ingredients
- 3/4 cup + 1 tbsp flour
- 1/2 cup vegetable oil
- 1 onion chopped fine
- 1 leek chopped fine
- 3 roasted red peppers cut fine
- 7 cloves garlic minced
- 1/2 tsp dried thyme
- 1/4 tsp cayenne pepper
- 1 can 14.5 oz diced tomatoes with basil + garlic
- 4 cups chicken broth at room temperature
- 2 tbsp fish sauce
- 1.5 lbs boneless chicken breasts cut in half horizontally and diced into chunks
- 2 lbs shrimp
Preparation
Step 1
1. Heat oven to 350 and adjust rack to lowest position. Toast 3/4 cup of flour in dutch oven on medium heat until starting to brown. About 5 minutes. Off heat whisk in oil until smooth. Cover and transfer to oven and cook until deep brown -- 45 minutes.
2. Transfer dutch oven to stovetop and whisk cooked roux until smooth. Add onion, roasted red pepper and leek and cook for 7 minutes. Stir in remaining flour, thyme, garlic and cayenne and cook for 1 minute. Add drained tomatoes and cook for 1 minute. Slowly whisk in broth and bring to boil. Season chicken with pepper, garlic salt, garlic powder and add to pot. Bring to boil.
3. Simmer covered for 30 minutes. Skim fat and add shrimp and simmer until hot.
Serve with fresh bread or rice.