I started by dicing up all the veggies and peeling the shrimp. I kept the scraps from the veggies and after cooking the shrimp shells in a 1/2 tablespoon of butter for a couple of minutes, added them to the pot with the chicken stock to give it some extra flavor. - ThreadSky

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culinarygeekroy.bsky.social • 70 days ago

I started by dicing up all the veggies and peeling the shrimp. I kept the scraps from the veggies and after cooking the shrimp shells in a 1/2 tablespoon of butter for a couple of minutes, added them to the pot with the chicken stock to give it some extra flavor.

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culinarygeekroy.bsky.social•70 days ago

I'll probably simmer this for about an hour before straining it. I also added 2-1/2 cups of water so it doesn't reduce too much.

culinarygeekroy.bsky.social•70 days ago

I threw a couple of teaspoons of vegetable oil in a cold stainless steel pan and put it on medium heat for about 12 minutes to render off some of the fat, which I browned the chicken thighs in on medium high heat for 4-6 minutes per side. A couple of notes on this part:

culinarygeekroy.bsky.social•70 days ago

All stove tops are different, so pay close attention, especially when browning the chicken. If it starts sizzling really loudly l, popping, or if you start to see smoke, turn your oven down or remove the pan from the heat. Also, we're not trying to cook the chicken all the way through yet...

culinarygeekroy.bsky.social•70 days ago

...so it won't be completely done.

culinarygeekroy.bsky.social•70 days ago

Once done browning the chicken, I drained off all the chicken/sausage fat (about 1/4 cup) which we'll use to make the roux. Take the pan off the heat and let it cool for 5 minutes or so, but leave all those brown bits at the bottom because...

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