Ingredients
- 1 3/4 teaspoons paprika
- 1 3/4 teaspoons salt
- 1 1/4 teaspoons dry mustard
- 3/4 teaspoon cayenne
- 3/4 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper
- 3 pound whole chicken (cut into 8 pieces)
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 3/4 cup chopped celery
- 1/2 cup chopped bell pepper
- 1/2 pound andouille sausage (quartered lengthwise and cut into 1/2 inch pieces)
- 6 ounces okra (trimmed and cut into 1/2 inch rounds)
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
How to Make
-
Step 1: Combine paprika, salt, mustard, cayenne, garlic powder, cumin, black pepper and white pepper.
-
Step 2: Sprinkle 4 teaspoons of seasoning mixture evenly over chicken, and rub in well.
-
Step 3: In a heavy 4-quart pot (preferably nonstick), heat oil over high heat just until it begins to smoke, 3-4 minutes.
-
Step 4: Add chicken, skin side down, and cook until browned, about 4 minutes.
-
Step 5: Turn chicken over and brown on other side, about 4 minutes.
-
Step 6: Remove chicken from pot and set aside.
-
Step 7: Add onions, celery, bell peppers, and 5 teaspoons of seasoning mixture.
-
Step 8: Stir well and scrape bottom of pan to loosen all the browned bits. Add a little bit of stock if necessary.
-
Step 9: Add andouille and okra and cook, stirring frequently, for 4 minutes.
-
Step 10: Sprinkle flour evenly over mixture in pot, and stir until no white is visible, about 1 minute.
-
Step 11: Add stock and scrape pan well.
-
Step 12: Return chicken and juices to pot, and bring just to a boil.
-
Step 13: Reduce heat to medium, cover, and simmer until chicken is cooked, about 15-20 minutes.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.