Categories  

                

Creole


This makes 8-12 servings so 1/2 for a smaller batch
2 medium onions (1 quartered, 1 finely chopped)
3 stalks celery (2 halved, 1 finely chopped)
2 tablespoons black peppercorns
1 whole chicken (3-1/2 pounds)
2 medium carrots, halved
2 sprigs thyme
16 tablespoons unsalted butter (2 sticks)
1-1/2 cups flour
1 each red and green bell pepper, minced
3 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper, to taste
1 pound andouille sausage, sliced
1 tablespoons Creole seasoning
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1/2 teaspoon crushed red chile flakes
3 bay leaves
Cooked white rice for serving

ring chicken, quartered onion, halved celery, peppercorns, 2 bay, carrots, thyme sprigs, and 10 cups water to a boil in an 8-quart saucepan. Reduce heat to medium-low. Simmer until chicken is cooked through, 35-40 minutes. Remove chicken; cool, then shred meat.

Strain stock; discard solids and set aside.

Heat butter in an 8-quart saucepan over medium-high heat. Whisk in flour. Cook over medium-low heat, stirring, to make a dark roux, 18-20 minutes. Add remaining chopped onion, celery and bay, plus bell peppers, garlic, salt, and pepper. Cook, stirring, until soft, 8-10 minutes.


Add andouille, Creole seasoning, cayenne, dried thyme, and chile flakes; cook until fat begins render from sausage, 3-4 minutes. Stir in 5-1/2 2cups reserved stock. Chill remainder for another use.

Bring to a boil. Reduce heat to medium; cook, stirring, until thickened, 8-10 minutes. Add chicken; cook until hot, 2 minutes more. Serve with white rice.

Unrated