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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 2 |
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Something I came up with when I was in dire need of some good Louisiana food. I was terrified my family was going to be scared to try it, but they loved it! The whole pot was devoured, so I will definitely be making this more often! I served it up with rice and petit pois. Note: You can use any other kind of meat, instead of chicken, although gauge your time and throw seafood in at the end, if you're planning on using that. Ingredients:
1/4 cup butter |
1/4 cup flour |
1/2 cup diced onion |
1/2 cup diced celery |
1/2 cup diced bell pepper |
2 medium tomatoes, small dice |
5 garlic cloves |
1 small chili pepper, seeded and minced |
1/2 teaspoon cayenne pepper |
2 cups water or 2 cups chicken stock |
3 cups tomato sauce |
1 bay leaf |
1/4 cup creole seasoning, blend |
5 teaspoons salt |
1/2 teaspoon pepper |
10 chicken thighs |
Directions:
1. In a large pot or dutch oven , melt butter over medium-low heat and add flour.
2. Stir constantly until your roux turns the color of peanut butter, or just a little bit darker.
3. Then, add vegetables and garlic, cooking and stirring often, for about 7 minutes or so, until they soften.
4. Add spices, bay leaf, water (chicken stock) and tomato sauce, salt and pepper.
5. Taste and add more salt, pepper and/or cayenne, if needed.
6. Bring to a slow boil, add chicken, cover and let simmer over low heat about 1 1/2 hours.
7. Uncover, and continue to simmer over low for another half hour. Chicken will be falling apart somewhat. Check for seasoning and adjust if necessary.
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