Follow America's "chile trail" from Louisiana to Texas to Baja, California-and sample a taste of some of the country's most famous and delicious chile concoctions. America's tastes are changing; salsa and hot sauce outsell barbecue sauce, ketchup and mustard combined!
The Cajun fried chicken in this recipe is out of this world all by itself. Combine it with Andouille sausage, let it stew in this wonderful gumbo, and you’ve got a red-hot dish that will be a family favorite.
Serves 6 regular people or 2 Cajuns
1 chicken, cut into 4 pieces
2 cups buttermilk
FOR THE DREDGE:
3/4 cup all-purpose flour
1 tablespoon salt
1 tablespoon paprika
1 tablespoon brown sugar
2 teaspoons cayenne pepper
1 teaspoon white pepper
1 teaspoon thyme
1 teaspoon granulated garlic
FOR THE GUMBO:
Oil for frying
1/2 pound Andouilie sausage
4 tablespoons sweet butter
1 1/2 cups minced white onion
1 1/2 cups minced green bell pepper
1 1/2 cups minced celery
1 tablespoon Louisiana hot sauce
2 tablespoons file powder
1/2 teaspoon white pepper
1/2 teaspoon Greek oregano
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon granulated garlic
6 cups chicken broth
1 cup tomato sauce
1 cup tomatoes, peeled and seeded
1 pound okra, sliced into 1/2-inch rings
Soak the chicken pieces in cold buttermilk for 45 minutes.
Meanwhile, mix the dredge together; then heat 1 inch of oil in a large Dutch oven.
Remove the chicken from the buttermilk and dredge in flour mixture. Tap off excess flour. Fry each side of the chicken until browned, about 6 minutes. Set aside. (If you’re just making fried chicken and not the Gumbo, fry chicken for 12 minutes per side.)
Pour most of the excess oil out of pan, leaving a few tablespoons, and brown the sausage. Set aside.
Melt the butter in the Dutch oven. Add onion, bell pepper, celery, hot sauce, file powder, white pepper, oregano, cayenne, salt, and granulated garlic. Saute until soft but not browned, stirring constantly.
Deglaze the pan with the chicken broth and then add the tomato sauce, tomatoes, and okra. Bring to a boil, reduce heat, slice the sausage, and add along with the chicken; simmer for at least 1 hour.
