Stewed Chicken, Sausage and Ham (Emeril Lagasse) Recipe

Directions:

1. Lightly season the chicken with salt and pepper. In a deep dish, season the flour with the Essence. Dredge the chicken in the flour, shaking to remove any excess.
2. In a large Dutch oven, heat the bacon fat or oil over medium-high heat. Add the chicken and cook until evenly browned, about 5 minutes per side, adding more fat if needed. Remove with tongs to a plate. Add the sausage and cook, stirring, until browned, about 5 minutes. Add the onions, celery, and bell peppers, and cook, stirring, for 2 minutes. Add the ham and cook until the vegetables are soft, about 3 minutes. Add the garlic and cook, stirring, for 1 minute. Add the chicken stock and bay leaves, and bring to a boil, stirring to deglaze the pan. Return the chicken to the pan and reduce the heat to medium low. Cover and simmer until the chicken is cooked through and is very tender, starting to fall from the bones, about 1 hour.
3. Remove from the heat and discard the bay leaves. Stir in the green onions. Divide the rice among dinner plates and top with the chicken and gravy. Garnish with chopped parsley and serve hot.
4. Essence (Emeril's Creole Seasoning):
5. Combine all ingredients thoroughly and store in an airtight jar or container.
6. Yield: about 2/3 cup
7. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.