Thick Brush Stroke


1. In a medium bowl, combine two tablespoons of flour, one teaspoon each of garlic and onion powder, and 1/2 teaspoon each on black pepper and salt. Add the chicken, toss to coat, and refrigerate for later.

2. To make the roux: Heat a large Dutch oven or heavy-bottomed pot over medium-low heat. Add one cup of oil and 1 1/3 cup of flour and whisk constantly for 45-60 minutes until the roux is dark brown.

3. Stir in the bell pepper, white onion, jalapeno (optional), and celery and cook stirring occasionally.

4. Meanwhile, heat one tablespoon of oil in a skillet over high heat. Once hot, add the chicken and cook for 4-5 minutes, stirring occasionally, until brown. Transfer the chicken to a bowl. Add the andouille to the skillet and cook on each side for 1- 2 minutes until browned then transfer it to the bowl with the chicken.

5. Add the garlic, oregano, thyme, one tablespoon each of garlic and onion powder, paprika, one tablespoon of salt, white pepper, and cayenne to the pot. Stir to combine and cook for 1-2 minutes.

6. Add the chicken broth and use a whisk to break apart any clumps. Stir in the crawfish, andouille, chicken, okra, and bay leaves. Bring to a boil then reduce heat and simmer for at least 30-minutes. For best results, allow it to simmer for at least 3-4 hours if not all day! 7. Serve warm over white rice garnished with freshly sliced scallions.

Hearty, flavorful, and comforting!!!!