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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 10 |
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One of my favorite dishes to make in the winter. Warms your soul! Ingredients:
5 to 6 pounds of chicken (white and dark meat) |
salt |
cayenne pepper |
garlic powder |
2 1/2 c flour |
1 c. vegetable oil |
2 c. onions, chopped |
1 1/2 c. celery, chopped |
2 c. bell pepper, chopped |
6 c. chicken broth |
1 1/2 tsp. fresh garlic minced |
1 pound andouille sausage finely diced, or you can use kielbasa |
4 c. hot cooked rice |
Directions:
1. Cut chicken breats in half crosswise to get a total of 10 pieces of chicken. Season with salt, cayenne pepper, and garlic powder and let stand at room temp for 30 minutes. Measure flour into a large paper bag. Add chicken pieces and shake until well coated. Remove chicken and set remaining flour aside for the roux.
2. In a large pot, brown chicken in very hot oil, remove from skillet and set aside.Whisk in one cup of the remaining flour and whisk to loosen brown bits in bottom of the pan. Whisk constantly over medium heat until roux becomes dark brown, but not burned. This could take about 20 minutes. Add onions, celery, bell pepper. Cook until veggies are tender.
3. Add chicken stock to roux mixture and bring to a boil. Lower heat to simmer, add garlic, chicken and sausage. Cover and cook about 2 hours. Serve over rice.
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