Step One: Marinade your chicken
Cut up your chicken, leaving skin on. (For lower fat recipes, remove)
Sprinkle liberally with Tony's Louisiana seasoning
Add white Lee & Perrins
Add Italian dressing
Mix together the chicken pieces and seasonings until they are nicely and evenly coated. Add Italian dressing, Tony's and white Lee & Perrins accordingly.
Marinade your chicken for 2 to 3 hours in the refrigerator
Step two: Cut and prepare your stew vegetables
Chop your onions roughly into a medium dice
Chop your celery into cubes
Cut your green onions small
Cut and small dice your bell pepper.
Step three: make your roux
Add the vegetable oil to a medium hot stove and wait until hot. The oil should start to faintly swirl and move.
Add flour a half a cup at a time, stirring with a metal, flat bottom spoon. You should see small bubbling.
The mixture should start to become a smooth slurry so that when you scrape the pot with the spoon, it stays off the bottom.
Stir and simmer with small bubbles for about 45 minutes until chocolate brown
Add onions and garlic and stir for about 15 minutes.
Step five: Finish your stew
Add 1 and 1/2 quarts of chicken broth and simmer for 15 minutes. Add 1 cup water if needed for the roux to achieve a thick slurry
Add bell pepper, celery and green onion and tablespoon of Tonys to taste, simmer and keep stirring for 15 minutes.
Add chicken pieces and cover and simmer on medium low stove for 90 minutes or so.
(If chicken cooked with skins, you may remove large amount of excess fat using a ladle.)
Cook peas separately
Serve over cooked rice
- 3.0 whole chickens
- 1.0 Italian dressing
- 1.0 Lee & Perrins
- 1/2c Flour
- 2.0c Oil
- 1.0lb Rice
- 1/2qt Chicken broth
- 2.0c Canned Peas
- 1.0 Tony chachere's
- 7.0 Onions
- 1.0bnch Green onion
- 1/2bnch Celery
- 1.0 Bell pepper
- Flat bottom spoon.
- 2.0tsp Garlic
Anderson, South Carolina