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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 4 |
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The ingredients are reminiscent of gumbo, but this is a knife-and-fork meal. Serve with rice or a good, crusty bread. Adapted from Paul Prudhomme's Louisiana Tastes. If you can't get andouille, any good-quality smoked sausage can be substituted. Ingredients:
1 3/4 teaspoons paprika |
1 3/4 teaspoons salt |
1 1/4 teaspoons dry mustard |
3/4 teaspoon cayenne |
3/4 teaspoon garlic powder |
1/2 teaspoon ground cumin |
1/2 teaspoon black pepper |
1/2 teaspoon white pepper |
1 (3 lb) chicken, cut into 8 pieces |
2 tablespoons olive oil |
1 cup chopped onion |
3/4 cup chopped celery |
1/2 cup chopped bell pepper |
1/2 lb andouille sausage, quartered lengthwise and cut into 1/2 inch pieces |
6 ounces okra, trimmed and cut into 1/2 inch rounds |
2 tablespoons all-purpose flour |
1 cup chicken stock |
Directions:
1. Combine paprika, salt, mustard, cayenne, garlic powder, cumin, black pepper and white pepper.
2. Sprinkle 4 teaspoons of seasoning mixture evenly over chicken, and rub in well.
3. In a heavy 4-quart pot (preferably nonstick), heat oil over high heat just until it begins to smoke, 3-4 minutes.
4. Add chicken, skin side down, and cook until browned, about 4 minutes.
5. Turn chicken over and brown on other side, about 4 minutes.
6. Remove chicken from pot and set aside.
7. Add onions, celery, bell peppers, and 5 teaspoons of seasoning mixture.
8. Stir well and scrape bottom of pan to loosen all the browned bits. Add a little bit of stock if necessary.
9. Add andouille and okra and cook, stirring frequently, for 4 minutes.
10. Sprinkle flour evenly over mixture in pot, and stir until no white is visible, about 1 minute.
11. Add stock and scrape pan well.
12. Return chicken and juices to pot, and bring just to a boil.
13. Reduce heat to medium, cover, and simmer until chicken is cooked, about 15-20 minutes.
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