From Chef Paul Prudhomme's Louisiana Tastes, with a few modifications. This is the author's favorite recipe in this book, and I completely understand why. I like to keep all ingredients on-hand for this recipe if I possibly can.
Chicken Palmetto
One pound of chicken breasts[1]
2 tablespoons olive oil
1 cup chopped onions
1 cup chopped celery
1 cup chopped mixed red, yellow, and green bell peppers[2]
3/4 pound andouille sausage[3]
2 tablespoons all-purpose flour
1 cup chicken stock
seasoning mix:[4]
1 3/4 teaspoons paprika
1 3/4 teaspoons salt
1 1/4 teaspoons dry mustard
1 1/4 teaspoons onion powder
3/4 teaspoon cayenne pepper
3/4 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 teaspoon white pepper
Combine seasoning mix in a small bowl.
Cut chicken into bite-size pieces, and sprinkle them with one tablespoon of seasoning mix and rub it in well.
In a dutch oven, heat the olive oil over medium high heat until just under the smoke point, then toss in the chicken and brown. Add the onions, celery, bell peppers, and the seasoning mix. Stir well and scrape the bottom of the pot. Deglaze the pot by adding some of the chicken stock, if needed.
Add the andouille and cook about four minutes. Sprinkle the flour over the top and stir well until the white is gone. We call this 'faking the roux', as the flour and the residual oil will mix to brown the flour and thicken the sauce. Pour in the broth[5] and simmer for about fifteen minutes.
Serve over hot rice.
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[1] The common use around here is two half-breasts for two people. |
