1 tablespoon cayenne pepper
1 tablespoon paprika
1 tablespoon white pepper
1 tablespoon black pepper
4 pounds chicken, boneless, skinless, cut in 1-in. (2.5-cm) pieces
3 tablespoons salt
20 ounces flour
28 fluid ounces vegetable oil
1 pint onions, medium dice
1 pint celery, medium dice
1 pint green bell peppers, medium dice
2 tablespoons garlic, chopped
2 tablespoons filé powder
4 bay leaves
4 quarts chicken stock
2 pounds andouille sausage, sliced, cut in half circles
1 pound okra
3 cups long-grain white rice, cooked
1 pint green onion tops, sliced
Servings: 20
1. Combine the cayenne pepper, paprika, white pepper and black pepper. Season the chicken with 1 tablespoon (15 milliliters) of salt and 1 tablespoon (15 milliliters) of the pepper mix. Dust the chicken with some of the flour. Pan-fry the chicken in 8 fluid ounce (240 milliliters) of the vegetable oil until well browned. Remove the chicken from the pan and reserve.
2. Strain the oil used to brown the chicken in order to remove burnt particles. Return the strained oil to the pan. Add 16 fluid ounces (450 milliliters) or fresh vegetable oil. Over medium heat, add the remaining flour while stirring with a whisk to make a roux. Cook the roux very slowly over medium heat, stirring often, until it becomes a copper-brown color, approximately 45 minutes to 1 hour.
3. Add the onions, celery, bell pepper, garlic, filé powder, bay leaves and the remaining salt and pepper mix. Cook for 5 minutes. Add the chicken stock and bring to a simmer. Skim the fat from the surface and cook for approximately 1 1/2 hours, skimming occasionally.
Yield: 5 quarts
1 tablespoon paprika
1 tablespoon white pepper
1 tablespoon black pepper
4 pounds chicken, boneless, skinless, cut in 1-in. (2.5-cm) pieces
3 tablespoons salt
20 ounces flour
28 fluid ounces vegetable oil
1 pint onions, medium dice
1 pint celery, medium dice
1 pint green bell peppers, medium dice
2 tablespoons garlic, chopped
2 tablespoons filé powder
4 bay leaves
4 quarts chicken stock
2 pounds andouille sausage, sliced, cut in half circles
1 pound okra
3 cups long-grain white rice, cooked
1 pint green onion tops, sliced
Servings: 20
1. Combine the cayenne pepper, paprika, white pepper and black pepper. Season the chicken with 1 tablespoon (15 milliliters) of salt and 1 tablespoon (15 milliliters) of the pepper mix. Dust the chicken with some of the flour. Pan-fry the chicken in 8 fluid ounce (240 milliliters) of the vegetable oil until well browned. Remove the chicken from the pan and reserve.
2. Strain the oil used to brown the chicken in order to remove burnt particles. Return the strained oil to the pan. Add 16 fluid ounces (450 milliliters) or fresh vegetable oil. Over medium heat, add the remaining flour while stirring with a whisk to make a roux. Cook the roux very slowly over medium heat, stirring often, until it becomes a copper-brown color, approximately 45 minutes to 1 hour.
3. Add the onions, celery, bell pepper, garlic, filé powder, bay leaves and the remaining salt and pepper mix. Cook for 5 minutes. Add the chicken stock and bring to a simmer. Skim the fat from the surface and cook for approximately 1 1/2 hours, skimming occasionally.
Yield: 5 quarts
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