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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This is an amazing recipe. Authentic southern-Louisiana flavor. Takes a little time, but certainly well worth the wait. Ingredients:
- 1 cup butter or oil (for roux, i prefer butter) |
- 1 cup flour |
- 6 ribs celery |
- 3 med onions |
- 3 green bell peppers |
- 6 cloves minced garlic |
- 3-4 bay leaves |
- 4 quarts (128 ounces) chicken stock |
- 2.5 pounds chicken diced into 1-2 inch pieces (breast or thigh, i find thigh a little more tender) |
- (optional) 2 pounds hot sausage |
- 1 teaspoon dried thyme |
- 1/2 tblspn creole seasoning |
- file powder for thickening and taste |
- 1 can cut okra |
- salt and pepper to taste |
- 2 cups rice |
Directions:
1. Season Chicken with Creole seasoning, salt and pepper, brown and set aside.
2. Chop Onions, bell pepper, celery and mince garlic. Set aside to add to roux when done as this will stop the roux from cooking any further.
3. In a large pot heat Butter or Oil at med to med high heat depending on roux making skill and add the flour when hot. Stir constantly, do not stop stirring as the roux will burn if you do until roux reaches about the color of milk chocolate. (If you see any black specks in the roux then it has burned and needs to be thrown out and started over.)
4. When the roux has reached the appropiate color add vegtables and stir for roughly 5 minutes.
5. Now add the Chicken stock, chicken (and sausage if you wish), bay leaves, cut Okra and seasonings. Add file to desired taste and to thicken. Bring to boil pop on a lid and cook for 1 hour. Start rice when about 20 minutes are left in cooking time.
6. Remove Bay leaves, serve over rice and enjoy!
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