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Creole | |
| 2 tablespoons plus 1/2 cup canola oil 1 pound boneless chicken breast and thigh meat Kosher salt and freshly ground black pepper 1 pound andouille, cut crosswise into 1/2-inch slices 1/2 cup all-purpose flour 1 1/2 cups chopped onions 1 cup chopped celery 1 cup chopped red bell pepper 2 to 3 tablespoons roasted chicken base, preferably Better Than Bouillon Roasted Chicken 2 tablespoons minced garlic 1 tablespoon gumbo file powder Pinch Cajun seasoning 2 bay leaves 2 tablespoons chopped fresh parsley leaves 1/2 cup chopped scallions Cooked long-grain white rice, for serving | |
| To a large Dutch oven, add 2 tablespoons of the oil and heat over medium-high heat. Sprinkle the chicken with salt and pepper, then sear until golden brown, 4 to 5 minutes per side. Remove the chicken from the pan and add the andouille, cooking until golden brown. Remove from the Dutch oven and set aside. Combine the remaining 1/2 cup oil and the flour in the Dutch oven over medium heat. Cook, stirring constantly, to make a deep, dark brown roux, 20 to 25 minutes. Add the onions, celery and bell peppers, then add some salt and cook, stirring, until transparent, 4 to 5 minutes. Add the chicken base, garlic, gumbo file, Cajun seasoning, bay leaves, salt and pepper. Stir for another 2 to 3 minutes. Add 8 cups water to the pot. Using a large whisk, whisk until the roux mixture and water are well combined. Bring to a boil, then reduce the heat to medium-low. Cook, uncovered and stirring occasionally, for 1 hour. (Add more water as needed.) Turn the heat down to medium and add the chicken and andouille. Cover the pot and simmer for 2 hours. Remove from the heat. Stir in the parsley and scallions and remove the bay leaves. Top with additional parsley and scallions. Serve with the rice. | |
Excellent | |
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