Ingredients Jump to Instructions ↓

  1. 1/4 cup peanut oil

  2. 1 4 pound chicken, cut into serving pieces

  3. 1 1/2 teaspoons salt

  4. 1 teaspoon black pepper

  5. 1/2 teaspoon cayenne pepper

  6. 1/2 cup all-purpose flour

  7. 2 cups chopped onion

  8. 1 cup chopped celery

  9. 1/2 cup chopped green bell pepper

  10. 2 teaspoons dried oregano

  11. 2 cups chopped fresh tomatoes

  12. 2 cups warm water

  13. 2 cups raw rice

  14. 1/4 cup chopped fresh parsley

  15. 2 cups fresh okra, sliced 1/2-inch thick

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Patthe chicken dry, season with salt and black and cayenne pepper, and brownon all sides, in a single layer, removing the pieces to a dish as they arebrowned.

  2. Add the flour to the oil remaining in the pot; reduce the heat tomediuim-low,and stir constantly for 5 minutes, incorporating crusty bitson the bottom into the flour.

  3. Add the onion, celery, bell pepper and cook, stirring frequently, for 5minutes. Add the oregano, tomatoes, water, and chicken with anyaccumulated juices, and bring to a boil. Reduce the heat and simmer,covered, for 45 minutes. (Begin cooking the rice after the chicken hasbeen cooking for about 30 minutes.)

  4. Add the parsley and okra and simmer for 15 minutes; serve over rice.

  5. The links below will lead you to two New Orleans favorites that are enjoyed during Mardi Gras as well as the rest of the year:

  6. Planter's Punch Bananas Foster See Mardi Gras: Creole Style to read about the fascinating and festive celebrations of this holiday in the Big Easy.

  7. Also see another favorite Cajun Mardi Gras recipe:

  8. Baked Spicy Cheesy Grits


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