Grand Central Market LA
- ½ cup vegetable oil, plus 2 tablespoons
- ½ cup flour
- Kosher salt and freshly cracked black pepper
- 1 pound chicken thighs, skinned and boned
- 1 (12 ounces) piece andouille sausage, or your favorite sausage, sliced into half moons
- 1 medium yellow onion, diced
- 3 stalks celery, diced
- 2 cloves garlic, minced
- 1 teaspoon cayenne
- 3 tablespoons tomato paste
- ½ cup beer
- 2 cups okra
- 4 cups cooked rice, warm for serving
- 2 tablespoons chopped parsley
- In a heavy bottom skillet over medium heat, add ½ cup oil and stir until heated and shimmering. Sprinkle flour over oil and whisk continuously until it is a deep golden brown, about 7-10 minutes. Set aside until ready to use.
- Season chicken thighs with salt and pepper.
- In a dutch oven over medium-high heat, add 2 tablespoons vegetable oil, and then chicken and cook until both sides are dark brown. Remove to a plate, shred or chop into small pieces. Add sausage to the pan and brown on both sides. Remove to plate with chicken.
- Add onion and celery to the pan and cook for 3-5 minutes, or until softened. Season with salt, pepper, and 1 teaspoon cayenne. Once the vegetables soften, stir in the garlic and cook for another 30 seconds or a minute. Add tomato paste and cook until it begins to brown, about 2 minutes. Pour in beer and scrape up any browned bits on the pan. Stir in roux, making sure that everything is well-coated. Slowly pour in 5 cups of water and add okra, stir well and bring to a simmer. Simmer for 20 minutes covered. Uncover and cook for 10 more minutes. Stir in reserved meats and cook for 5 minutes more.
- Serve over warm rice and garnish with chopped parsley.
- 2 sticks butter
- 5 cloves garlic, minced
- Kosher salt and black pepper
- 1 baguette
- In a small pot, melt butter and combine with garlic, a pinch of salt, and a few cracks of black pepper. Set aside.
- Cut the baguette into 1-inch slices, leaving the bottom intact, and then cut the slices in half lengthwise. Tear 2 sheets of aluminum foil longer than the baguette. Place the baguette on the foil, drawing up the sides to create a catch for any excess butter. Pull slices apart slightly, creating space for butter and garlic. Pour the butter and garlic evenly over the baguette, making sure garlic is evenly distributed. Seal foil like a purse over the baguette.
- Bake at 400 for 10 minutes, then carefully open the foil and bake for 10 more minutes.
- Remove from the oven and transfer to a serving board.
- ½ cup sugar
- ½ cup water
- 1 stalk celery, chopped, plus more for garnish
- 4 sprigs parsley, plus more for garnish
- 4 beers, lager or similar
- 1 liter seltzer
- Parsley for garnish
- In a small pot, combine sugar, water, lemon zest, and celery. Cook until sugar dissolves, stirring occasionally. Remove from the heat and add parsley. Steep parsley for 5 minutes off the heat. Strain to remove celery and parsley.
- Add ice to 4 glasses and divide the syrup between the glasses. Fill ¾ with beer and top with seltzer. Garnish with a sprig of parsley and a stalk of celery.