1Heat a large pot on medium-low heat for the roux and a large pan on medium heat for the chicken.
2Heat a large pot on medium-low heat for the roux and a large pan on medium heat for the chicken.
3Heat a large pot on medium-low heat for the roux and a large pan on medium heat for the chicken.
4Chop one green bell pepper, one yellow onion, four cloves of garlic, and two sticks of celery.
5Chop one green bell pepper, one yellow onion, four cloves of garlic, and two sticks of celery.
6Chop one green bell pepper, one yellow onion, four cloves of garlic, and two sticks of celery.
7Move the chopped vegetables to a bowl and refrigerate.
8Move the chopped vegetables to a bowl and refrigerate.
9Move the chopped vegetables to a bowl and refrigerate.
10Season chicken generously with garlic salt and black pepper on both sides.
11Season chicken generously with garlic salt and black pepper on both sides.
12Season chicken generously with garlic salt and black pepper on both sides.
13Dust both sides of the seasoned chicken with all-purpose flour using a sifter, shaking off excess flour.
14Dust both sides of the seasoned chicken with all-purpose flour using a sifter, shaking off excess flour.
15Dust both sides of the seasoned chicken with all-purpose flour using a sifter, shaking off excess flour.
16Add one stick of butter to the hot pan.
17Add one stick of butter to the hot pan.
18Add one stick of butter to the hot pan.
19Once the butter is melted, add the dusted chicken to the pan to sear.
20Once the butter is melted, add the dusted chicken to the pan to sear.
21Once the butter is melted, add the dusted chicken to the pan to sear.
22Sear the chicken for 6-8 minutes on each side until browned.
23Sear the chicken for 6-8 minutes on each side until browned.
24Sear the chicken for 6-8 minutes on each side until browned.
25While chicken is searing, start the roux in the hot pot by adding two-thirds cup of vegetable oil and one cup of all-purpose flour.
26While chicken is searing, start the roux in the hot pot by adding two-thirds cup of vegetable oil and one cup of all-purpose flour.
27While chicken is searing, start the roux in the hot pot by adding two-thirds cup of vegetable oil and one cup of all-purpose flour.
28Stir the roux immediately and continuously until it reaches a good caramel or light brown color.
29Stir the roux immediately and continuously until it reaches a good caramel or light brown color.
30Stir the roux immediately and continuously until it reaches a good caramel or light brown color.
31Once chicken is browned, remove it from the pan.
32Once chicken is browned, remove it from the pan.
33Once chicken is browned, remove it from the pan.
34Add the chopped vegetables to the pan with the drippings from the chicken and sauté, stirring to break up the bits.
35Add the chopped vegetables to the pan with the drippings from the chicken and sauté, stirring to break up the bits.
36Add the chopped vegetables to the pan with the drippings from the chicken and sauté, stirring to break up the bits.
37After sautéing the vegetables for about 10 minutes, add one 6-ounce can of tomato paste and stir it around.
38After sautéing the vegetables for about 10 minutes, add one 6-ounce can of tomato paste and stir it around.
39After sautéing the vegetables for about 10 minutes, add one 6-ounce can of tomato paste and stir it around.
40Continue cooking and stirring the vegetables and tomato paste.
41Continue cooking and stirring the vegetables and tomato paste.
42Continue cooking and stirring the vegetables and tomato paste.
43After another 10 minutes, add one can of mild Rotel tomatoes (or spicy if preferred) and sauté for a couple of minutes.
44After another 10 minutes, add one can of mild Rotel tomatoes (or spicy if preferred) and sauté for a couple of minutes.
45After another 10 minutes, add one can of mild Rotel tomatoes (or spicy if preferred) and sauté for a couple of minutes.
46Add a 14.5 ounce can of fire roasted diced tomatoes and blend around.
47Add a 14.5 ounce can of fire roasted diced tomatoes and blend around.
48Add a 14.5 ounce can of fire roasted diced tomatoes and blend around.
49Once the roux reaches a nice brown color, start adding a small amount of a 32-ounce container of chicken stock slowly, blending it around until creamy.
50Once the roux reaches a nice brown color, start adding a small amount of a 32-ounce container of chicken stock slowly, blending it around until creamy.
51Once the roux reaches a nice brown color, start adding a small amount of a 32-ounce container of chicken stock slowly, blending it around until creamy.
52Add the rest of the chicken stock to the tomato mixture in the pan.
53Add the rest of the chicken stock to the tomato mixture in the pan.
54Add the rest of the chicken stock to the tomato mixture in the pan.
55Pour the contents of the pan (chicken, vegetables, and tomato mixture) into the pot with the roux and blend well.
56Pour the contents of the pan (chicken, vegetables, and tomato mixture) into the pot with the roux and blend well.
57Pour the contents of the pan (chicken, vegetables, and tomato mixture) into the pot with the roux and blend well.
58Add two 15-ounce cans of tomato sauce to the pot and stir.
59Add two 15-ounce cans of tomato sauce to the pot and stir.
60Add two 15-ounce cans of tomato sauce to the pot and stir.
61Add 2 cups of water, using some to rinse the remaining goodness from the pan into the pot.
62Add 2 cups of water, using some to rinse the remaining goodness from the pan into the pot.
63Add 2 cups of water, using some to rinse the remaining goodness from the pan into the pot.
64Chop the fresh parsley finely.
65Chop the fresh parsley finely.
66Chop the fresh parsley finely.
67Add 2 tablespoons of sugar and 1 tablespoon of your favorite Cajun or Creole seasoning to the pot and stir.
68Add 2 tablespoons of sugar and 1 tablespoon of your favorite Cajun or Creole seasoning to the pot and stir.
69Add 2 tablespoons of sugar and 1 tablespoon of your favorite Cajun or Creole seasoning to the pot and stir.
70Add 2 bay leaves to the pot.
71Add 2 bay leaves to the pot.
72Add 2 bay leaves to the pot.
73Slowly add the browned chicken back into the pot, pushing each piece down to submerge it in the sauce, and pour in any remaining juices from the chicken bowl.
74Slowly add the browned chicken back into the pot, pushing each piece down to submerge it in the sauce, and pour in any remaining juices from the chicken bowl.
75Slowly add the browned chicken back into the pot, pushing each piece down to submerge it in the sauce, and pour in any remaining juices from the chicken bowl.
76Raise the heat to bring the mixture to a slight boil.
77Raise the heat to bring the mixture to a slight boil.
78Raise the heat to bring the mixture to a slight boil.
79Once it begins to boil, cover the pot, lower the heat to a simmer, and cook for two hours, stirring the bottom every 10 to 15 minutes.
80Once it begins to boil, cover the pot, lower the heat to a simmer, and cook for two hours, stirring the bottom every 10 to 15 minutes.
81Once it begins to boil, cover the pot, lower the heat to a simmer, and cook for two hours, stirring the bottom every 10 to 15 minutes.
82Serve with rice and enjoy.
83Serve with rice and enjoy.
84Serve with rice and enjoy.
Ingredients
4 -5 lbs Thighs, Legs & Wings chicken
4 -5 lbs Thighs, Legs & Wings chicken
4 -5 lbs Thighs, Legs & Wings chicken
Garlic Salt
Garlic Salt
Garlic Salt
Black Pepper
Black Pepper
Black Pepper
1 Yellow Onion
1 Yellow Onion
1 Yellow Onion
1 Green Bell Pepper
1 Green Bell Pepper
1 Green Bell Pepper
2 Sticks Celery
2 Sticks Celery
2 Sticks Celery
4 Garlic cloves
4 Garlic cloves
4 Garlic cloves
1 handful fresh parsley
1 handful fresh parsley
1 handful fresh parsley
1 Stick Butter
1 Stick Butter
1 Stick Butter
0.66 Cup Vegetable Oil
0.66 Cup Vegetable Oil
0.66 Cup Vegetable Oil
1 Cup All-Purpose Flour
1 Cup All-Purpose Flour
1 Cup All-Purpose Flour
1 6 oz Can Tomato Paste
1 6 oz Can Tomato Paste
1 6 oz Can Tomato Paste
0.25 14.5 oz Can Fire Roasted Diced Tomatoes
0.25 14.5 oz Can Fire Roasted Diced Tomatoes
0.25 14.5 oz Can Fire Roasted Diced Tomatoes
1 Can Mild Rotel Tomatoes
1 Can Mild Rotel Tomatoes
1 Can Mild Rotel Tomatoes
1 32 oz Container Chicken Stock
1 32 oz Container Chicken Stock
1 32 oz Container Chicken Stock
2 15 oz Cans Tomato Sauce
2 15 oz Cans Tomato Sauce
2 15 oz Cans Tomato Sauce
2 Cups Water
2 Cups Water
2 Cups Water
2 Tablespoons Sugar
2 Tablespoons Sugar
2 Tablespoons Sugar
1 Tablespoon Cajun or Creole Seasoning
1 Tablespoon Cajun or Creole Seasoning
1 Tablespoon Cajun or Creole Seasoning
2 Bay Leaves
2 Bay Leaves
2 Bay Leaves
Equipment
large potlarge pansifterbowl
Tips
When searing butter, if it sizzles and browns too fast, pull the pan off the heat and move the butter around to cool the pan.
For a roux, a low and slow heat is recommended for a patient process, though high heat is faster but riskier.
You can use different meats like alligator or rabbit by following the same recipe outline.
Adding sugar reduces tomato acidity and adds a hint of sweetness.