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Palmetto Chicken

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“The ingredients are reminiscent of gumbo, but this is a knife-and-fork meal. Serve with rice or a good, crusty bread. Adapted from Paul Prudhomme's Louisiana Tastes. If you can't get andouille, any good-quality smoked sausage can be substituted.”

Ingredients Nutrition


  1. Combine paprika, salt, mustard, cayenne, garlic powder, cumin, black pepper and white pepper.
  2. Sprinkle 4 teaspoons of seasoning mixture evenly over chicken, and rub in well.
  3. In a heavy 4-quart pot (preferably nonstick), heat oil over high heat just until it begins to smoke, 3-4 minutes.
  4. Add chicken, skin side down, and cook until browned, about 4 minutes.
  5. Turn chicken over and brown on other side, about 4 minutes.
  6. Remove chicken from pot and set aside.
  7. Add onions, celery, bell peppers, and 5 teaspoons of seasoning mixture.
  8. Stir well and scrape bottom of pan to loosen all the browned bits. Add a little bit of stock if necessary.
  9. Add andouille and okra and cook, stirring frequently, for 4 minutes.
  10. Sprinkle flour evenly over mixture in pot, and stir until no white is visible, about 1 minute.
  11. Add stock and scrape pan well.
  12. Return chicken and juices to pot, and bring just to a boil.
  13. Reduce heat to medium, cover, and simmer until chicken is cooked, about 15-20 minutes.

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