Ingredients: |
Ingredients: 5 to 6 lbs. chicken parts
1 1/2 T. salt
1/4 to 1/2 tsp. cayenne pepper
3 cups okra
2 1/2 cups flour
1 cup vegetable oil
2 cups coarsely chopped onions
1/2 to 3/4 tsp. pepper
1 1/2 cups celery, coarsely chopped
2 cups bell pepper, coarsely chopped
6 cups chicken stock
1 1/2 tsp. fresh garlic, minced
1 lb. Andouille sausage or smoked sausage, cut into 1/4 to 1/2 inch crosswise slices
3 T. file'
5 to 6 cups hot, cooked rice
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Directions: |
Directions:Cut chicken breast in half crosswise to get a total of 10 pieces of chicken. Remove skin. Season with salt and cayenne pepper and let stand at room temperature for 30 minutes. Measure flour into a plastic ziploc bag. Add chicken pieces and shake until well coated. Remove chicken and set remaining flour aside for the roux. In a large skillet, brown chicken in very hot oil, remove chicken from the oil and set aside. Stir oil remaining in the skillet with a wire whisk to loosen any brown bits remaining in the bottom of the pan. Whisk in 1 cup of the remaining flour and whisk constantly over medium heat until the roux becomes dark brown. Be sure to stir constantly and do not let this mixture burn. It will probably take from 15-20 minutes. Remove from heat; add trinity. Continue to cook, stirring constantly, until veggies are tender.
Transfer roux and trinity to a large heavy
saucepan. Add stock to roux/veggie mixture and bring to a boil, stirring occasionally. Lower heat to a quick simmer and add garlic, sausage, chicken, pepper and file'. Continue cooking, covered, until the chicken is tender, 1 3/4 - 2 hours. Add okra after the first hour. The longer the cooking time, the better the flavors meld together. Adjust seasonings and serve in bowls over rice.
Note: Trinity = celery, bell pepper and onion. |
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