6 to 8 servings
YouTube instructional video is at the bottom.
What you’ll need
4 russet potatoes (4 pounds total)
2 pounds chicken thighs
D&D smoked sausage
Salted or unsalted butter
Vinegar
Seasonings
1 yellow onion
Celery
Green bell pepper
Garlic
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s poultry magic
Granulated onion
Granulated garlic
Dried parsley
Dried thyme
Tool’s you’ll need.
Potato peeler
Preparation of ingredients
Seasonings
Step 1- Chop half of a yellow onion, 2 ribs celery, half of a green bell pepper, and 3 cloves garlic. Rinse the celery and green bell pepper before chopping.
Potatoes
Step 2- Peel all 4 russet potatoes using a potato peeler. Cut each russet potato into quarter pieces. Add 4 cups water, 2 teaspoons vinegar and potato cubes into a medium-sized or large bowl. Toss the potatoes with your hands. Let soak for 10 minutes. After the soaking time as ended add the potatoes into a strainer and let set until ready to be cooked.
Smoked Sausage
Step 3- Chop 8 ounces in weight of D&D smoked sausage into quarter pieces and set aside.
Chicken (Part 1)
Step 4- Add chicken thighs into a strainer and rinse with cold water. Pat the chicken dry with napkins. Trim off any excessive skin or fat from chicken thighs with a sharp knife and place them into a large bowl. From there add 1/4 or 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon Tony Chachere’s creole seasoning, and 1 teaspoon chef Paul’s poultry magic. Coat the seasonings onto the chicken thighs using your hands. Place into fridge for 4 hours or overnight.
Chicken stock
Preheat fire to medium heat.
Step 5- Lightly spread salted or unsalted butter around a large saucepan. Add chicken thighs and let sear for 3 to 4 minutes on each side.
Step 6- Add 1 1/2 quarts water, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon Tony Chachere’s creole seasoning, 1/2 teaspoon chef Paul’s poultry magic, 1/2 teaspoon dried parsley, and 1/2 teaspoon dried thyme. Stir all ingredients together. Cover with lid and let simmer for 45 minutes. At the 20-minute mark, remove all of the chicken thighs and place them onto a serving plate to cool. Cover your saucepan with a lid and let the liquid simmer for 25 minutes.
Step 7- Pour chicken stock into a fat separator and set aside. Once done you should have 2 1/3 cups chicken stock left over.
Chicken (Part 2)
Step 8- Remove all fat from the chicken thighs. Separate the meat from the bones of each chicken thigh piece. Carefully shred the chicken using your hands. Place the shredded chicken onto a serving plate covered with aluminum foil and set aside.
Searing the smoked sausage
Preheat fire to medium heat.
Step 9- Add chopped smoked sausage into a large saucepan and stir. Let sauté for 5 minutes stirring occasionally. Add the smoked sausage into a mesh strainer with a bowl underneath it to catch the drippings. Cover the smoked sausage with a lid and set aside.
Assembling the Smothered potatoes
Preheat fire to medium heat.
Step 10- Add 4 tablespoons salted or unsalted butter, 1 cup chopped yellow onion, 2/3 cup chopped celery, and 2/3 cup chopped green bell pepper into a large 8qt pot. Stir all ingredients together and let saute for 10 to 12 minutes stirring occasionally.
Step 11- Add chopped or pressed garlic, potato cubes, 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/2 teaspoon Tony Chachere’s creole seasoning, 1/2 teaspoon chef Paul’s poultry magic, 1/2 teaspoon granulated onion, 1/2 teaspoon granulated garlic, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried parsley. Stir all ingredients together.
Step 12- Add 1 2/3 cups homemade chicken stock and stir. Cover with lid and let simmer for 15 minutes, stirring every 5 minutes. Add chicken pieces and smoked sausage do not stir. Cover pot with lid and let simmer for 5 minutes. Once the 5 minutes is up, stir all ingredients together. Turn fire off and let cool for 30 minutes to an hour before serving. For best results serve the very next day so the flavors can settle and increase overnight.
YouTube instructional video
