Directions

For the Stew

1. Over medium heat, melt butter in a large pot. Once melted, cook andouille sausage in butter for 5 minutes, stirring to cook on both sides. Remove sausage and reserve for later. Sear chicken in butter, skin side down, until skin is brown and crisp, flip over and leave in pan.

2. Add onion, celery, pepper, garlic, and black pepper. Cook on low heat until onions are translucent, stirring frequently (about 20 minutes) Remove chicken to make the roux. We will add back to the stew later to continue cooking.

3. Sprinkle flour over the vegetable mixture and continue cooking, stirring constantly on medium heat. Once the mixture has darkened to a peanut butter color, add peanuts and beer, continuing to stir. The mixture will become thicker at this point. Add oregano and slowly incorporate chicken stock, allow mixture to come to a boil. Reduce to a simmer and place chicken parts and andouille back into the stew. The chicken parts must reach an internal temperature of 165 degrees before the stew is ready to eat. Using tongs, carefully remove pieces of chicken from the stew and test for doneness using a thermometer. Once chicken has reached 165, taste the stew for seasoning. It can be made thicker by continued cooking or thinner with additional stock.

4. Serve with rice and garnish with celery leaves.

For the Herb Flecked Rice

1. Preheat oven to 350 degrees. 

   Using a fine mesh strainer, rinse rice thoroughly with clean running water until the liquid draining from the rice is clear.

2. In a wide bottomed, oven safe pan, add rice, water, salt and butter. Wrap pan with aluminum foil and cook rice in oven for 30-45 minutes, until tender and cooked through. Allow rice to stand, out of oven for five minutes.

3. Using a fork, fluff rice to separate grains. Add all chopped herbs once ready to serve.