Prep 30 mins
Cook 2 hrs 25 mins
If you would like to try your hand at cajun cooking look no further. This is the epitome of South Louisiana cooking and served on many tables throughout South Louisiana for Sunday dinners. If you really want to be authentic you would make your chicken broth/stock from scratch, but time always seems to be limited for me so I do use canned broth/stock to save time. Most stews and gumbos are even better the next day so I try to make this the day before I intend to serve it. As the cajuns like to say "C'est si bon"!
- 2267.96 g chicken leg quarters, Divided
- 236.59 ml oil
- 473.18 ml flour, Divided
- creole seasoning
- 2 large onions, Minced
- 3 stalk celery, Minced
- 1 large green bell pepper, Minced
- 14.79 ml garlic, Minced
- 9.85 ml Worcestershire sauce
- 2 bay leaves
- 3 (1233.20 g) can chicken broth
- 411.06 g can chicken broth, if needed for thinning
- Liberally sprinkle chicken with creole seasoning and set aside.
- Place 1 1/4 Cups Flour in zipper-top plastic bag and season well with creole seasoning.
- Add chicken to zipper-top bag and shake well to evenly coat chicken with flour.
- Set chicken aside and let rest for 15 minutes.
- While chicken is resting In large heavy pot heat oil over medium heat until hot (about 15 minutes).
- Slowly add floured chicken and brown on all sides.
- Drain off all but 1/2 cup of oil and drippings.
- In remaining 1/2 cup of oil add 3/4 cup of flour, stirring constantly.
- Cook over medium heat until roux is medium to dark brown.
- Add onions, celery and bell pepper and saute about 5 minutes.
- Slowly add chicken broth, bay leaf, garlic, Worcestershire Sauce and Chicken Broth.
- Cover and simmer for 45 minutes.
- Add reserved chicken pieces to pot and simmer for 10 minutes.
- Add creole seasoning as needed and simmer another 10 minutes.
- If stew seems a bit too thick add a little more chicken broth.
- Remove bay leaf and serve over hot steaming rice.