10 ml (30 milliliters) Club House Granulated GarlicGarlic Granulated700 GR
250 ml (750 milliliters) Andouille or other spicy sausage
250 ml (750 milliliters) Diced chicken
250 ml (750 milliliters) Peeled, deveined shrimp
In large saucepan over medium heat cook vegetable oil and flour together to make a roux. Continue cooking until roux begins to brown. Add onion celery bell peppers and garlic to roux and sauté for 2 to 3 minutes. Add sausage and chicken. Sauté for 2 minutes more. Add shrimp and crabmeat. Slowly add stock stirring constantly. Bring to a boil. Add Tex Mex and Old Bay Seasonings. Simmer for 15 minutes.