Directions
- 1Heat a large pot on medium-low heat for the roux and a large pan on medium heat for the chicken.
- 2Chop one green bell pepper, one yellow onion, four cloves of garlic, and two sticks of celery.
- 3Move the chopped vegetables to a bowl and refrigerate.
- 4Season chicken generously with garlic salt and black pepper on both sides.
- 5Dust both sides of the seasoned chicken with all-purpose flour using a sifter, shaking off excess flour.
- 6Add one stick of butter to the hot pan.
- 7Once the butter is melted, add the dusted chicken to the pan to sear.
- 8Sear the chicken for 6-8 minutes on each side until browned.
- 9While 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.
- 10Stir the roux immediately and continuously until it reaches a good caramel or light brown color.
- 11Once chicken is browned, remove it from the pan.
- 12Add the chopped vegetables to the pan with the drippings from the chicken and sauté, stirring to break up the bits.
- 13After sautéing the vegetables for about 10 minutes, add one 6-ounce can of tomato paste and stir it around.
- 14Continue cooking and stirring the vegetables and tomato paste.
- 15After another 10 minutes, add one can of mild Rotel tomatoes (or spicy if preferred) and sauté for a couple of minutes.
- 16Add a 14.5 ounce can of fire roasted diced tomatoes and blend around.
- 17Once 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.
- 18Add the rest of the chicken stock to the tomato mixture in the pan.
- 19Pour the contents of the pan (chicken, vegetables, and tomato mixture) into the pot with the roux and blend well.
- 20Add two 15-ounce cans of tomato sauce to the pot and stir.
- 21Add 2 cups of water, using some to rinse the remaining goodness from the pan into the pot.
- 22Chop the fresh parsley finely.
- 23Add 2 tablespoons of sugar and 1 tablespoon of your favorite Cajun or Creole seasoning to the pot and stir.
- 24Add 2 bay leaves to the pot.
- 25Slowly 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.
- 26Raise the heat to bring the mixture to a slight boil.
- 27Once 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.
- 28Serve with rice and enjoy.
Ingredients
- 4 -5 lbs Thighs, Legs & Wings chicken
- Garlic Salt
- Black Pepper
- 1 Yellow Onion
- 1 Green Bell Pepper
- 2 Sticks Celery
- 4 Garlic cloves
- 1 handful fresh parsley
- 1 Stick Butter
- 0.66 Cup Vegetable Oil
- 1 Cup All-Purpose Flour
- 1 6 oz Can Tomato Paste
- 0.25 14.5 oz Can Fire Roasted Diced Tomatoes
- 1 Can Mild Rotel Tomatoes
- 1 32 oz Container Chicken Stock
- 2 15 oz Cans Tomato Sauce
- 2 Cups Water
- 2 Tablespoons Sugar
- 1 Tablespoon Cajun or Creole Seasoning
- 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.
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