This dish was invented by chef Paul Prudhomme at the legendary New Orleans eatery, K-Paul, in the 1970s. He says its so good, it makes you say YaYa!
This dish was invented by chef Paul Prudhomme at the legendary New Orleans eatery, K-Paul, in the 1970s. He says its so good, it makes you say YaYa!
Cut chicken breasts in half crosswise to get a total of 10 pieces of chicken.
Season with Creole seasoning.
Measure flour into a large paper bag.
Add chicken pieces and shake until well-coated.
Remove chicken and reserve the flour.
In a large skillet, brown chicken in very hot oil, remove and set aside.
Stir oil remaining in the skillet with a wire whisk to loosen any brown particles remaining in the bottom of the pan.
Make a roux by whisking in 1 cup of the remaining flour and stirring constantly until the roux turns a dark brown.
Remove from heat; add onions, celery and green bell pepper, stirring constantly until vegetables are tender.
Transfer roux and vegetables to a Dutch oven.
Add stock to roux and vegetables and bring to a boil.
Reduce heat to simmer and add garlic, sausage and chicken.
Continue cooking, covered, until the chicken is tender, 1 3/4 to 2 hours.
Adjust seasonings and serve in bowls over the rice.
