Louisiana Cooking

add the chicken (you can do this with bone in chicken, but i typically cut up boneless).

 

so here is where some people differ.

some lower the fire, cover it and let chicken cook, stirring occasionally and allowing it to make its own liquid.

myself, i stir very very very often with lid permanently off.

15 minutes-ish to let this cook.

 

Louisianian here. I was hoping to have a fish fry today if I caught enough bass but I only ended up with a couple so they were released. Hello to all my other bayou folk.

 

roughly half way through your 15minutes, maybe not even that long in, we add the mushrooms

 

NICE!

where you find that one?

i’m south of Houma, so much more saltwater than fresh

 

Bayou black in Gibson, not too far from houma actually. You can ride 30 minutes south and be in brackish, 30 minutes southeast and be in Houma.

 

keep stirring

 

yep, fished there before quite a few times.

Orange Grove has been good to me.

 

after your 15min are up, we’ll add our liquid.

ballpark, 3 cups total liquid
i go half and half chicken broth and water.
but you can play with these amounts to your personal preference.

 

water added



season to taste at this point (stir it in real good)

 

bring this to a boil.

not like rolling boil, but not lilnpnasy two bubble boil either.

 

lower fire all the way to lowest setting.
cover and let cook for minimum of 45 minutes, closer to an hour

 

i’ll do the rice later.

wife typically does deviled eggs as a side as well. And she will often throw some of the peeled/halfed boiled eggs in the stew too

 

Any hints for the non-Louisianans ?

 

these amounts are absolute estimate/guesses, but ingredients are what i use:

2-1/2 teaspoons Kosher salt
1/2 teaspoon Bullocks Spice 9
1/4 teaspoon crushed red peppers
1/2 teaspoon parsley flakes
1/2 teaspoon Greek Seasoning
1/4 teaspoon. italian seasoning
shake of Oregano
shake of Basil

 

Thank you, looks really good!

 

note:
i used a whole head of garlic that i broke into individual cloves and chopped.

you can substitute that for at least 1 tablespoon of garlic powder if you choose.

 

also, not sure how available the Bullock’s spice is outside of my small corner of the planet, but this shit is good:



guy was a former teammate of mine.
damn good people. and good flavor too.

 

Just ordered some online, looks like it would be be good for a smoke rub.

 

what kind of meat are you rubbing?

and can i make a suggestion?