Ingredients
Scale
- 1 pound chicken legs and thighs
- 1 pound Andouille sausage sliced into 1/4-inch thick pieces
- 2 cups long grain rice
- 1/2 cup all-purpose flour
- 2 ribs celery chopped
- 1 large yellow onion chopped
- 1 red bell pepper – seeds removed and chopped
- 8 garlic cloves minced
- 1 fresh cayenne pepper minced
- 6 cups chicken stock
- 3 tbsp. unsalted butter
- 1/2 cup plus 2 tbsp. canola oil
- 1 bunch scallions, thinly sliced
- 2 tbsp. kosher salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 350°F.
- Season the chicken on both sides with salt and ground black pepper. Turn on the flame. Add 2 tbsp. of oil in a large pot and heat it over medium heat.
- Add the chicken pieces and sear them. Searing locks in the juices of the chicken and makes the dish tastier.
- Cook for about 7 to 8 minutes till the sides are turned golden brown. Once done remove the chicken, transfer it to a plate and set aside.
- Next you need to make the roux. Add canola oil and let it get hot, wait till the smoke comes out.
- Add flour and stir. Keep stirring till the flour turns chocolate brown in color. Next add the bell pepper, celery and onion.
- Stir the vegetables with the roux for a minute then add the minced garlic and cayenne pepper. Cook for another minute, the ingredients will look caramelized.
- Now add the chicken stock – pour the stock with one hand and keep stirring the ingredients with the other hand. This will give you a smooth slurry without any lumps.
- Add some more black pepper and salt to taste. Now cover the pot and simmer for an hour. This will let the roux cook evenly.
- After an hour add the sausages, rice and chicken pieces. Cover and bake it for 30 minutes.
Notes
- Take it out from the oven and add the butter and scallions. Serve hot!
- You can use your choice of meat. This recipe has been made with chicken but you can add turkey, pork or even beef.