3 to 6 servings
YouTube instructional video is at the bottom of page.
Note- Changes have been made to this recipe to improve the recipe. Measurements and cooking times have changed. Follow the recipe as given. Use the video only as a guideline. Thanks!
What you’ll need
32 ounce package of Chicken drumsticks or chicken legs. You can also use chicken thighs for this recipe.
Seasonings
1 Onion Chopped
1 Bell Pepper Chopped
4 ribs Celery Cleaned and Chopped
Tony Chachere’s Creole Seasoning
Chef Paul Prudhomme’s Poultry Magic
Accent
For your Gravy
Vegetable or Canola Oil
All Purpose Flour
Water
Rice
Green Peas
2 Cans of Sweet Peas
Salted Butter
Sugar
Onion
POTATO SALAD
1 Russet Potato
3 Eggs
Onion
Celery
Mayonnaise Mustard
Season All Salt
PREP ALL INGREDIENTS. WASH HANDS BEFORE TOUCHING ANYTHING. WEAR GLOVES IF YOU WANT.
Step 1- Remove Chicken from package and add into strainer and rinse off with cold water thoroughly.
Step 2- In a large bowl add chicken and sprinkle a generous amount of Tony Chachere’s creole seasoning and Chef Paul Prudhomme’s poultry magic. Mix with your hands. Wear gloves if possible. Cover Bowl with lid and place it into fridge for about 1 hour. During that 1 hour you will be preparing other things so let chicken sit in fridge.
BEGIN WORKING ON YOUR RICE AND POTATO SALAD
COOKING THE RICE
Step 3- Preheat fire to medium high heat. In a medium sized pot add 2 1/2 quarts water. Let come to a boil.
Step 4- Add 1 cup of rice. Stir and let boil for about 7 to 8 minutes. After 7 minutes of boiling taste rice to see if it’s the texture you want.
Step 5- Add into strainer and rinse off with cold water. Place strainer back on top of pot and put a lid on top and let it sit until it’s ready to eat.
BOILING THE POTATOES AND EGGS FOR THE POTATO SALAD
Preheat fire to medium high heat.
Step 6- Add 2 quarts water into a medium sized pot. Let water come to boil.
Step 7- Add 1 russet potato and 3 eggs. Boil eggs for 12 to 15 minutes and boil potato for 1 hour. After 12 to 15 minutes, remove eggs from water and quickly peel shell while rinsing eggs with cold water. This makes the shell much easier to peel off. After 1 hour stick a fork inside the potato. If it’s still hard then let boil for an additional 20 minutes. If soft remove from pot and place into large bowl and let cool for 30 minutes to an hour.
PREPARING THE SEASONING
Step 8- Chop 1 whole Onion
Step 9- Rinse celery with cold water. Chop 5 ribs of Celery
Step 10- Chop Bell Pepper. Cut Bell pepper in half and remove core then proceed to chop Bell pepper until it’s minced.
MAKING THE ROUX
NOTE: If you are using a cast iron skillet use a metal wire whisk. If you are using a nonstick pan, use a wooden spoon.
Preheat fire to medium heat.
Step 11- In a medium sized skillet Add 1/3 Cup of Oil and add 1/3 Cup of Flour. Stir all ingredients for 4 to 5 minutes.
Step 12- After 4 to 5 minutes turn your fire on your skillet off and keep stirring for an additional 3 minutes as your roux and your pan are still very hot. Your roux will brown a bit more. After 5 minutes stop stirring and let roux come to room temperature.
COOKING YOUR GREEN PEAS
Preheat fire to medium high heat.
Step 13- In a medium sized pot add 2 cans of Sweet Peas.
Step 14- Add 4 tablespoons of unsalted butter, 1/4 Cup of Sugar and 1/2 Cup of Chopped Onion. Stir until butter is melted.
Step 15- Let peas come to a simmer. Let simmer for 5 minutes and you’re done. Set aside.
PREPARING AND SMOTHERING YOUR CHICKEN
Preheat fire to medium high heat.
Step 16- In a large saucepan Add 3 tablespoons of unsalted butter and smear it around pan as butter melts.
Step 17- Add Chicken and brown on all 4 sides for 3 minutes each Once done place chicken onto plate.
Step 18- Once you remove your chicken from sauce pan quickly add 2/3 cup onion, 1/2 cup bell pepper and 1/2 cup celery. Sauté for 7 minutes.
Step 19- Add Roux from frying pan into saucepan and stir. NOTE: Mixture will clump. This is normal. When you add your water, those clumps will dissolve.
Step 20- Add 2 Cups of cold water into pot. Mix well until all lumps are dissolved. Let simmer for 2 minutes.
NOTE: ADDING SEASONING IS OPTIONAL. YOU DON’T HAVE TO IF YOU DON’T WANT TO. ALSO BE CAREFUL OF HOW MUCH SEASONING YOU ADD.
Step 21- Add seasoning. Add 1/8 teaspoon of salt, 1/4 teaspoon of seasonal all, 1/2 teaspoon of tony Chachere’s creole seasoning, 1/4 teaspoon of Chef Paul Prudhomme’s poultry magic, and 1/4 teaspoon of accent. Stir all ingredients together.
Step 22- Add 2 cups of water and stir. Now you have your gravy base ready.
Step 23- Add chicken into pot and cover and let simmer for 30 minutes.
After 30 minutes uncover pot and turn fire off. Chicken should be done, and gravy should be thick.
FINISH PREPARING THE POTATO SALAD
Step 24- Peel Russet potato. Once done mash potato until it comes a thick slightly clumpy mixture.
Step 25- Chop or grate boiled eggs into the potato. Mix until well combined.
Step 26- Add 1/3 Cup of chopped onion and 1/3 cup of chopped Celery and 1/4 cup sweet relish. Stir all ingredients together.
Step 27- Add 1/3 Cup Mayonnaise and 1 teaspoon of mustard. Stir all ingredients together.
Step 28- Add 1/4 teaspoon of Tony Chachere’s creole seasoning and stir. Store potato salad in fridge and serve cold or at room temperature
Food is done. Serve chicken over rice and add brown gravy on top. Add Green peas and potato salad and you got yourself a meal. Hope you enjoy!!!!
YouTube instructional video
