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How to cook louisiana chicken stew for 20 people

Cook Louisiana Chicken Stew for 20 People

1028
STEPS
INGREDIENTS

Step One: Marinade your chicken

Cut up your chicken, leaving skin on. (For lower fat recipes, remove)

Cut up your chicken, leaving skin on. (For lower fat recipes, remove)

Sprinkle liberally with Tony's Louisiana  seasoning

Sprinkle liberally with Tony's Louisiana seasoning

Add white Lee & Perrins

Add white Lee & Perrins

Add Italian dressing

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

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 onions roughly into a medium dice

Chop your celery into cubes

Chop your celery into cubes

Cut your green onions small

Cut your green onions small

Cut and small dice your bell pepper.

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 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.

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.

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

Stir and simmer with small bubbles for about 45 minutes until chocolate brown

Add onions and garlic and stir for about 15 minutes.

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 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 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.

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.)

(If chicken cooked with skins, you may remove large amount of excess fat using a ladle.)

Cook peas separately

Cook peas separately

Serve over cooked rice

Serve over cooked rice

Enjoy!

  • 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