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! This is my version of this great dish.
- 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 pepper, coarsely chopped
- 6 cups chicken broth
- 1 1/2 teaspoons fresh garlic, minced
- 1 pound andouille sausage finely, diced (or any spicy sausage such as Kielbasa)
- 4 cups hot cooked rice
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 whiskingÂ 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.