Prep 20 mins
Cook 1 hr
A hearty, spicy, Lousiana stew, thickened with filé powder.
- 2 teaspoons pepper, freshly ground
- 1 1⁄2 teaspoons cayenne pepper
- 1 1⁄2 teaspoons paprika
- 1 teaspoon dry mustard
- 1 teaspoon file powder
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 3 lbs boneless skinless chicken breasts, cut into bite-sized pieces
- 2⁄3 cup vegetable oil
- 1⁄2 cup flour
- 3⁄4 cup onion, chopped
- 1 1⁄2 cups celery, diced (4 stalks)
- 3⁄4 cup green bell pepper, chopped
- 1 1⁄2 quarts rich chicken broth
- 1 lb andouille sausages or 1 lb kielbasa, thinly sliced
- 1 (8 ounce) can corn, drained
- 1 1⁄2 teaspoons creole seasoning
- 1 bay leaf
- 2 garlic cloves, finely chopped
- 2 tablespoons hot pepper sauce
- 4 cups cooked rice, to serve
- In a small bowl, mix together the black pepper, cayenne pepper, paprika, mustard, filé powder, garlic powder, and salt.
- Rub about 4 teaspoons of this spice mixture on the chicken pieces.
- In a large frying pan (preferably cast iron), heat oil over medium-high heat.
- Combine flour and 2 teaspoons of spice mixture in a freezer bag.
- Add chicken pieces, a few at a time, and shake to coat.
- Brown chicken in oil on 1 side (2 minutes) then turn over and cook for another 3 minutes (reserve excess flour).
- Drain chicken on paper towels.
- 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).
- Add the onion, green pepper, and celery to the roux; remove from heat.
- In large Dutch oven, bring stock to a boil.
- Whisk 1/2 cup stock into the roux, then gradually add the roux to the stock remaining in the pot, stirring with a whisk.
- Add sausage and corn, and cook for 15 minutes, stirring often.
- Add chicken, creole seasoning, bay leaf, garlic, and hot pepper sauce, and cook for 40 minutes.
- Serve over rice.