Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

A hearty, spicy, Lousiana stew, thickened with filé powder.

Ingredients Nutrition

Directions

  1. In a small bowl, mix together the black pepper, cayenne pepper, paprika, mustard, filé powder, garlic powder, and salt.
  2. Rub about 4 teaspoons of this spice mixture on the chicken pieces.
  3. In a large frying pan (preferably cast iron), heat oil over medium-high heat.
  4. Combine flour and 2 teaspoons of spice mixture in a freezer bag.
  5. Add chicken pieces, a few at a time, and shake to coat.
  6. Brown chicken in oil on 1 side (2 minutes) then turn over and cook for another 3 minutes (reserve excess flour).
  7. Drain chicken on paper towels.
  8. Reduce heat to medium and make roux by adding reserved flour mixture to the oil; cook, whisk constantly, until flour turns nut brown (Roux should immediately start browning, but be very careful not to let it burn; lower heat if necessary because if black spots appear it's ruined and you have to start over).
  9. Add the onion, green pepper, and celery to the roux; remove from heat.
  10. In large Dutch oven, bring stock to a boil.
  11. Whisk 1/2 cup stock into the roux, then gradually add the roux to the stock remaining in the pot, stirring with a whisk.
  12. Add sausage and corn, and cook for 15 minutes, stirring often.
  13. Add chicken, creole seasoning, bay leaf, garlic, and hot pepper sauce, and cook for 40 minutes.
  14. Serve over rice.

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