10/4/2019 – Made while Mary was in Houston keeping the girl’s while Kelley and Rocky went to Europe. It turned out ok but a little too oily. Next time try one from scratch like here. The BlueRunner actually replaced the broth but is not highly seasoned. Should have added more Creole Seasoning before the simmer.
- 8 large thighs, trimmed of the extra skin and fat, then the sides slice off to make 24 pieces. The 16 boneless pieces were seasoned with Kit’s Creole Seasoning and the 8 bone-in pieces with 6POGS.
- One medium onion, three bell peppers from our garden and 4 stalks of celery; chopped into 3/4″ pieces.
- 3 fingers of garlic, diced
- Large can of BlueRunner Jumbalaya Base.
- Saute the 16 boneless thigh pieces in a couple of tablespoons of peanut oil until almost done. I had to do it in two batches despite using the large blue enameled dutch oven. In the last batch of boneless, added about 12″ of chopped Conecuh Hot Sausage.
- Saute half the veggies while scraping up the dark red stuff stuck on the pan from the seasoning. Once the veggies are starting to wilt remove them.
- Saute the second half of the veggies after adding about a couple of tablespoons of more oil until they are hot but not wilted. Remove them to the bowl with the first half.
- For lunches another day — Added enough oil to cover the bottom then added the bone-in pieces. The bone-in pieces had been seasoned with 6POGS and floured. Sauteed the bone-in pieces with the lid on until done.
- Returned the veggies and chicken pieces to the DO. Added a large can of BlueRunner Jumbalaya Base.
- Added 1.5 cups of white rice. Brought to a low simmer until the liquid-to-rice ratio appeared about right. Let simmer very slowly from 3:00 pm to 5:30 pm.