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Categories:
oil chicken flour onion stalks celery garlic bay leaves bell pepper andouille sausage chicken broth salt green onion parsley
Viewed: 62 - Published at: 5 years agoIngredients
- 1/2 cup oil
- 1 medium whole chicken, cut up (wing, leg, breast etc.)
- 1 cup all-purpose flour
- 1 medium Vidalia or yellow onion, coarsely chopped
- 2 stalks celery, coarsely chopped
- 3 cloves garlic, finely chopped
- 8 bay leaves
- 1 bell pepper, coarsely chopped
- 1 pound sliced andouille sausage or sliced pepperoni
- 2 cans chicken broth
- Salt and freshly ground black pepper
- 1/2 cup green onion, chopped
- 1/4 cup finely chopped parsley, finely chopped
Method
- In a 6-quart pot, heat oil and fry chicken until it is golden brown.
- Remove chicken, cut up into pieces when cooled down and set aside.
- To make the roux, leave oil in pot and add flour making a thick paste.
- Stir constantly until golden brown.
- Watch closely and stir constantly because roux's are easily burned.
- Add vegetables to roux and let them sweat until soft.
- Add andouille, chicken pieces along with the broth.
- Salt and pepper, to taste, and allow to simmer on low heat for 1 1/2 hours.
- Stir occasionally to keep roux from sticking to the bottom of pot and burning.
- Remove from heat and add green onions and parsley.
- Serve over rice.
- Any leftovers are delicious after freezing.
- Enjoy!
- Note: you can substitute chicken for quail, rabbit, squirrel, duck or seafood!
