Description
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
- Paprika
- Salt
- Dry Mustard
- Cayenne
- Garlic Powder
- Ground Cumin
- Black Pepper
- White Pepper
- Chicken
- Olive Oil
- Onion
- Celery
- Bell Pepper
- Andouille Sausage
- Okra
- All-purpose Flour
- Chicken Stock
Instructions
- Combine paprika, salt, mustard, cayenne, garlic powder, cumin, black pepper and white pepper
- Sprinkle 4 teaspoons of seasoning mixture evenly over chicken, and rub in well
- In a heavy 4-quart pot, heat oil over high heat just until it begins to smoke, 3-4 minutes
- Add chicken, skin side down, and cook until browned, about 4 minutes
- Turn chicken over and brown on other side, about 4 minutes
- Remove chicken from pot and set aside
- Add onions, celery, bell peppers, and 5 teaspoons of seasoning mixture
- Stir well and scrape bottom of pan to loosen all the browned bits
- Add a little bit of stock if necessary
- Add andouille and okra and cook, stirring frequently, for 4 minutes
- Sprinkle flour evenly over mixture in pot, and stir until no white is visible, about 1 minute
- Add stock and scrape pan well
- Return chicken and juices to pot, and bring just to a boil
- Reduce heat to medium, cover, and simmer until chicken is cooked, about 15-20 minutes