Cooking Instructions
- 1
Melt butter and add flour to make your roux. Cook down to darken
- 2
In a separate pan on medium heat render Andoule sausage set aside. Add onion, celery, jalapeno and bell pepper cook until translucent.
- 3
Add stock to the roux along with the vegetable mixture and add shrimp, and chicken. Let it cook and simmer until chicken is tender and shrimp is pink. Serve over rice.
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Hello there! I'm Chef Reggie. I was raised in a household of cooks and good southern eating. I decided to jump on board the culinary industry to follow the path of my lovely Aunt Lisa Green. Many of My inspirations comes from chefs: Dominique Creen, Curtis Duffy, and Thomas Keller. My goal is to fascinate you with my creative ideas and having fun while I'm doing it. I'm a graduate from Le Cordon Bleu College of Culinary were I mastered in French and Italian Cuisine along with many other cuisine. One of my favorite dishes to make is non other than my grandmother's chicken pot pie along with a sweet tooth treat from my Aunt."I'm not serving a menu, I'm serving a story" -Dominique Creen
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