I went to an IT conference in New Orleans many years ago. The Seafood Gumbo at the Hyatt Regency was so good I wrote them when I got back to beg for the recipe. One of the chef's wrote me back with a hand written recipe. I've held on tight to it for almost 20 years now.. putting on zaar so I don't loose it! Sorry for the weird quantities. Adjusted it down from several gallons (10? I forget)
Lots of work but very delicious results. If you're the kind of person that likes to burn a couple of hours cooking because you love to cook, this is a recipe for you.
For the cooking time, I'm not sure what to put since there are several cooking phases which I guess would be considered "prep".
Definitely for garlic lovers. This is a fairly simple braised chicken dish with a rich flavorful sauce. It has a lot of garlic but it is braised until the garlic turns into a buttery caramelized accent.