Little Local New Orleans Cookbook by Stephanie Carter

Author:Stephanie Carter
Language: eng
Format: epub
Publisher: Countryman Press
Published: 2019-03-11T16:00:00+00:00

1 In a heavy, 7- to 8-quart pot over medium heat, fry the bacon until crisp and bubbling. In a colander set over a bowl, strain the fat from the bacon. Reserve the bacon fat. Set the bacon aside to drain on paper towels. Carefully wipe the pot clean with a paper towel.

2 Pat dry the pieces of chicken and season with half the salt, half the black pepper, and ½ teaspoon Creole seasoning.

3 Heat the reserved bacon fat and peanut oil in the pot over medium-high heat. Working in batches as necessary, brown the chicken parts on all sides. (The chicken does not have to be fully cooked at this point.) Remove the cooked pieces to a paper towel–lined platter.

4 Add the sausage to the hot oil, adding more oil if necessary, and saute for 2 minutes. In this order, add the onions, celery, bell pepper, garlic, and the rest of the salt, pepper, and Creole seasoning and cook until they become soft and translucent, stirring and scraping the bottom of the pot as you go, about 5 minutes.

5 Add the Worcestershire sauce, Tabasco sauce, and cayenne pepper and cook 1 minute more. Add the tomatoes and their juice and cook until the mixture parts and comes together slowly when you draw a wooden spoon through it, 20 to 30 minutes. Return the chicken and bacon to the pot, followed by the rice. Stir until the rice is coated.

6 Add the stock, stirring and scraping any particles off the bottom of the pan. Raise the heat to high and bring to a boil.

7 Stir one more time, reduce the heat to low, cover, and cook 20 minutes. Remove from the heat and let stand, covered and undisturbed, 15 minutes.

8 Uncover and fluff the rice with a fork. Fold in the parsley and scallions and serve.

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