Palmetto Chicken

The ingredients are reminiscent of gumbo, but this is a knife-and-fork meal. Serve with rice or a good, crusty bread. Adapted from Paul Prudhomme's Louisiana Tastes. If you can't get andouille, any good-quality smoked sausage can be substituted.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1 3⁄4 teaspoons paprika
• 1 3⁄4 teaspoons salt
• 1 1⁄4 teaspoons dry mustard
• 3⁄4 teaspoon cayenne
• 3⁄4 teaspoon garlic powder
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon white pepper
• 1 (3 lb)  chicken, cut into 8 pieces
• 2  tablespoons olive oil
• 1  cup  chopped onion
• 3⁄4 cup  chopped celery
• 1⁄2 cup  chopped bell pepper
• 1⁄2 lb andouille sausage, quartered lengthwise and cut into 1/2 inch pieces
• 6  ounces okra, trimmed and cut into 1/2 inch rounds
• 2  tablespoons all-purpose flour
• 1  cup  chicken stock

Directions

1. Combine paprika, salt, mustard, cayenne, garlic powder, cumin, black pepper and white pepper.
2. Sprinkle 4 teaspoons of seasoning mixture evenly over chicken, and rub in well.
3. In a heavy 4-quart pot (preferably nonstick), heat oil over high heat just until it begins to smoke, 3-4 minutes.
4. Add chicken, skin side down, and cook until browned, about 4 minutes.
5. Turn chicken over and brown on other side, about 4 minutes.
6. Remove chicken from pot and set aside.
7. Add onions, celery, bell peppers, and 5 teaspoons of seasoning mixture.
8. Stir well and scrape bottom of pan to loosen all the browned bits. Add a little bit of stock if necessary.
9. Add andouille and okra and cook, stirring frequently, for 4 minutes.
10. Sprinkle flour evenly over mixture in pot, and stir until no white is visible, about 1 minute.
11. Add stock and scrape pan well.
12. Return chicken and juices to pot, and bring just to a boil.
13. Reduce heat to medium, cover, and simmer until chicken is cooked, about 15-20 minutes.