Recipe by Luby Luby Luby
This recipe comes from a book called "Louisiana Real and Rustic by Emeril Lagasse and Marcelle Bienvenu. You can serve it over rice or noodles.
- 3 1⁄2 lbs large fryer, cut into serving pieces (about)
- 2 teaspoons salt
- 1⁄2 teaspoon cayenne pepper
- 1 tablespoon flour
- 1⁄4 cup vegetable oil
- 8 cups thinly sliced onions (about 2 1/2 pounds)
- 1 cup thinly sliced bell pepper
- 1 bay leaf
- 1⁄2 cup water
- 1 cup whole kernel corn
- 1 cup young sweet peas
- 2 cups sliced mushrooms
- 3 tablespoons minced parsley
- cooked rice, for serving
Directions See How It's Made
- In mixing bowl, toss the chicken with 1 1/2 teaspoons salt, 1/4 teaspoon cayenne and flour.
- In large heavy pot heat oil over medium high heat.
- When hot, but not smoking, add the chicken and brown, cooking for about 6 to 8 minutes on each side.
- Remove and set aside.
- Add the onions and the remaining 1/2 teaspoon salt and remaining 1/4 teaspoon cayenne.
- Stirring constantly, wilt and brown the onions, scraping the bottom of the pan to loosen any browned particles, about 10 minutes.
- Add the bell pepper and bay leaf.
- Continue stirring, again scraping the bottom of the pot to loosen any browned particles for about 15 minutes.
- Add the water and the chicken, cover and reduce heat to medium.
- Stir occasionally and cook for about 30 minutes or until the chicken is tender.
- Add the corn, peas and mushrooms, cover and cook for 15 minutes more, stirring occasionally.
- Add the parsley.
- Remove the bay leaf and serve immediately.