This rwcipe is based on one made famous 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: [‘chicken’, ‘creole seasoning’, ‘flour’, ‘vegetable oil’, ‘onions’, ‘celery’, ‘green peppers’, ‘chicken broth’, ‘fresh garlic’, ‘andouille sausage’, ‘cooked rice’]
Quantity of 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”]
Number of Servings: 10
Steps: [‘Cut chicken breasts in half crosswise to get a total of 10 pieces of chicken. Season with Creole seasoning. Measure flour into a large paper bag. Add chicken pieces and shake until well-coated. Remove chicken and reserve the flour.’, ‘In a large skillet, brown chicken in very hot oil, remove and set aside. Stir oil remaining in the skillet with a wire whisk to loosen any brown particles remaining in the bottom of the pan. Make a roux by whisking in 1 cup of the remaining flour and stiring constantly until the roux turns a dark brown. Remove from heat; add onions, celery and green bell pepper, stirring constantly until vegetables are tender.’, ‘Transfer roux and vegetables to a Dutch oven. Add stock to roux and vegetables and bring to a boil. Reduce heat to simmer and add garlic, sausage and chicken. Continue cooking, covered, until the chicken is tender, 1 3/4 to 2 hours.’, ‘Adjust seasonings and serve in bowls over the rice.’]