Stewed Creole Barbecue Chicken
This is a favorite of mine–a chicken dish that’s hearty, savory, rich, and spicy, blending creole flavors with barbecue for a match made in heaven.
I’ve prepared variants of this dish for a long time, but it never had a name beyond “barbecue chicken.” Let’s face it, that evokes a mental image of just throwing a bare piece of chicken on the grill which I’m sure you’ll agree is a far cry from the above photo. So now that I’m writing about what I cook, I am faced with some of the really difficult life changing decisions. I tried to seek out dishes that seemed similar so I could have an interesting name. I was tempted to call this a gumbo, but it really isn’t. Same goes for jambalaya and étouffée…but they’re so close. The flavors at play are definitely similar, but there’s no roux, andouille, or celery, and let’s face it, those kinds of ingredients are key to classic creole
