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Ingredients
US|METRIC
4 SERVINGS
- 2 cups neutral oil (or rendered bacon fat)
- 4 chicken leg quarters (seasoned with salt and black pepper)
- 2 cups all purpose flour
- 2 yellow onions (medium, diced)
- 1 bell pepper (diced)
- 1 stalk celery (diced)
- 5 cloves garlic (minced)
- 1 piece ginger (peeled and minced)
- 5 oz. andouille sausage (cut into a medium dice)
- 3 qt. chicken stock (good-quality, homemade or store-bought)
- 1/2 Tbsp. freshly ground black pepper
- 2 bay leaves
- 1 stalk lemongrass (lightly crushed)
- salt (to taste)
- Worcestershire sauce (to taste)
- hot sauce (to taste)
- 1/2 cup neutral oil (or rendered bacon fat)
- 1 lb. andouille sausage (sliced into thick half-moons, or smoked pork sausage)
- 8 pieces okra (sliced into thick coins)
- 1 lb. boneless chicken thighs (brined and roasted, cut into thick slices)
- 1/2 cup scallions (thinly sliced)
- 8 cups popcorn rice (Louisiana, cooked)
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