On the menu tonight:
Bayou Red Beans and Rice
from The Joy of Cooking
Rinse and pat dry:
4-5 lbs chicken parts
1 tsp paprika
1 tsp dried thyme
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp dried basil
1/4 tsp ground red pepper
Rub all over the chicken pieces.
Pour into a brown paper bag:
1 cup flour
Shake 4 pieces of chicken at a time to coat with flour; remove and shake off excess. Repeat until all the chicken is coated. Reserve the flour.
Heat in a heavy skillet over medium-high heat:
3 Tbsp vetegtable oil
Brown chicken pieces on both sides, about 5 minutes each side. Remove chicken from skillet and leave about 3 Tbsp of fat in the skillet. Reduce heat to medium. Using a wooden spoon, stir in 3 Tbsp of reserved flour. Cook, stirring constantly, until roux is almost as dark as milk chocolate. This may take as long as 20 minutes. (Be careful! Roux can burn quickly. If the roux burns, throw it out and start over.) Stir in:
1 cup chopped onions
1/2 cup chopped celery
1/4 cup chopped red bell peppers
1/4 cup chopped green bell peppers
1/4 cup chopped andouille sausage or smoked ham
Cook, stirring, until vegetables are golden brown, 5-6 minutes.
2 Tbsp chopped garlic
1/4 tsp dried sage, crumbled
1/4 tsp dried thyme
Stir well and cook for 1 minute more. Stir in:
2 cups chicken stock
3 Tbsp tomato paste
1 Tbsp Worcestershire sauce
1/4 tsp Tabasco sauce
Stirring constantly, bring sauce to a simmer. Return chicken pieces will all accumulated juices to skillet. Reduce heat so the sauce bubbles gently. Cover the pan and cook, turning pieces occasionally, until chicken is cooked through, about 30 minutes. Remove chicken to a plate. Skin the fat from the sauce with a spoon. Add:
1/2 cup finely chopped scallions
1/4 cup chopped fresh parsley
Boil until the sauce is thickened. Season sauce generously with salt, ground black pepper, and Tabasco sauce.
Serve with hot cooked rice.
Hot French bread with garlic butter
Mardi Gras Quick King Cake
That's a whole lot of fat and carbs!