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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 10 |
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This dish was invented by chef Paul Prudhomme at the legendary New Orleans eatery, K-Paul, in the 1970s. He says its so good, it makes you say YaYa! Ingredients:
1 chicken, cut up |
2 tablespoons creole seasoning |
2 1/2 cups flour |
1 cup vegetable oil |
2 cups onions, coarsely chopped |
1 1/2 cups celery, coarsely chopped |
2 cups green peppers, coarsely chopped |
6 cups chicken broth |
1 1/2 teaspoons fresh garlic, minced |
1 lb andouille sausage, finely diced (or any spicy sausage such as kielbasa) |
4 cups hot cooked rice |
Directions:
1. Cut chicken breasts in half crosswise to get a total of 10 pieces of chicken.
2. Season with Creole seasoning.
3. Measure flour into a large paper bag.
4. Add chicken pieces and shake until well-coated.
5. Remove chicken and reserve the flour.
6. In a large skillet, brown chicken in very hot oil, remove and set aside.
7. Stir oil remaining in the skillet with a wire whisk to loosen any brown particles remaining in the bottom of the pan.
8. Make a roux by whisking in 1 cup of the remaining flour and stirring constantly until the roux turns a dark brown.
9. Remove from heat; add onions, celery and green bell pepper, stirring constantly until vegetables are tender.
10. Transfer roux and vegetables to a Dutch oven.
11. Add stock to roux and vegetables and bring to a boil.
12. Reduce heat to simmer and add garlic, sausage and chicken.
13. Continue cooking, covered, until the chicken is tender, 1 3/4 to 2 hours.
14. Adjust seasonings and serve in bowls over the rice.
15. Serves 10.
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