Original Creole Seasoning 
Jambalaya Creole Cauldrons
This ain’t your average pumpkin dish. These Jambalaya-stuffed Cauldrons by @chefbradleybayou are loaded with Creole, smoky,…
Get RecipeRich, creamy and delicious gravy poured over crispy fried chicken, this southern favorite by @creoleseoul is the perfect meal to savor on a cool day.
Ingredients
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Fried Chicken
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5 Chicken Thighs, Drumsticks or Combination
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1 Cup Rice Flour
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1/2 Cup Cornstarch
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1 Tablespoon Onion Powder
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2 Teaspoons Garlic Powder
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1 Teaspoon Paprika
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Tony’s Original Creole Seasoning, to Taste
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Vegetable Oil
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Gravy
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1/4 Cup Vegetable Oil
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2 Cups Chicken Broth
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Tony’s Original Creole Seasoning, to Taste
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1 Cup Buttermilk
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1/3 Cup Parsley, Chopped, Plus More for Garnish
- Clear
Directions
- Season chicken with Tony’s Original Creole Seasoning and set aside.
- In a large bowl, stir together rice flour, cornstarch, onion powder, garlic powder and paprika. Add in the chicken and toss until fully coated.
- Heat oil in a skillet over medium heat. Once hot, add in chicken and fry until fully cooked and golden brown.
- Remove chicken and place on a paper towel-lined plate. Drain out all the oil into a glass measuring cup. Scoop out 1/4 cup of oil and add back to the skillet over medium heat. Add in equal parts flour and stir continuously to make a roux.
- Once roux is the color of peanut butter, pour in chicken broth and butter. Stir to combine and until you get a thick gravy consistency. Add in Tony’s seasoning; taste and adjust as needed.
- Reduce heat to low, stir in parsley and add chicken pieces to the gravy. Spoon gravy over each chicken piece, cover the skillet and let it cook down on low for 10 minutes.
- Pair smothered chicken with rice or mashed potatoes and enjoy!
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from our Cajun Country Cookbook
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