Stewed Chicken, Sausage and Ham
- 1 (3-pound) chicken, cut into 8 serving pieces and patted dry
- Freshly ground black pepper
- 1/2 cup all-purpose flour
- 2 teaspoons Essence, recipe follows
- 1/4 cup bacon fat, or vegetable oil
- 1 pound smoked sausage, sliced
- 2 cups thinly sliced yellow onions
- 1/2 cup chopped celery
- 1/2 cup chopped green bell peppers
- 1/2 pound smoked ham, chopped
- 2 tablespoons minced garlic
- 6 cups chicken stock
- 2 bay leaves
- 1/4 cup chopped green onions
- Steamed white rice, accompaniment
- 1/4 cup chopped fresh parsley
- Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Lightly season the chicken with salt and pepper. In a deep dish, season the flour with the Essence. Dredge the chicken in the flour, shaking to remove any excess.
In a large Dutch oven, heat the bacon fat or oil over medium-high heat. Add the chicken and cook until evenly browned, about 5 minutes per side, adding more fat if needed. Remove with tongs to a plate. Add the sausage and cook, stirring, until browned, about 5 minutes. Add the onions, celery, and bell peppers, and cook, stirring, for 2 minutes. Add the ham and cook until the vegetables are soft, about 3 minutes. Add the garlic and cook, stirring, for 1 minute. Add the chicken stock and bay leaves, and bring to a boil, stirring to deglaze the pan. Return the chicken to the pan and reduce the heat to medium low. Cover and simmer until the chicken is cooked through and is very tender, starting to fall from the bones, about 1 hour.Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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