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“Something I came up with when I was in dire need of some good Louisiana food. I was terrified my family was going to be scared to try it, but they loved it! The whole pot was devoured, so I will definitely be making this more often! I served it up with rice and petit pois. Note: You can use any other kind of meat, instead of chicken, although gauge your time and throw seafood in at the end, if you're planning on using that.”
READY IN:
2hrs 20mins
SERVES:
4-6
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pot or dutch oven , melt butter over medium-low heat and add flour.
  2. Stir constantly until your roux turns the color of peanut butter, or just a little bit darker.
  3. Then, add vegetables and garlic, cooking and stirring often, for about 7 minutes or so, until they soften.
  4. Add spices, bay leaf, water (chicken stock) and tomato sauce, salt and pepper.
  5. Taste and add more salt, pepper and/or cayenne, if needed.
  6. Bring to a slow boil, add chicken, cover and let simmer over low heat about 1 1/2 hours.
  7. Uncover, and continue to simmer over low for another half hour. Chicken will be falling apart somewhat. Check for seasoning and adjust if necessary.

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