1 tablespoon smoked sweet paprika or sweet paprika, a palmful
1 1/2 teaspoons coriander, half a palmful
1 1/2 teaspoons ground cumin, half a palmful
1 1/2 teaspoons cayenne pepper, half a palmful
A few sprigs fresh thyme, leaves picked and chopped
2 fresh bay leaves
1 large onion, chopped
1 large green bell pepper or 2 small, chopped
2 red or green chiles, chopped
2 ribs celery, chopped
4 cloves garlic, chopped or sliced
2 pounds boneless, skinless chicken, cut into large pieces
Salt and freshly ground black pepper
1/2 cup flour, plus more for dredging
2 tablespoons plus 1/2 cup peanut or vegetable oil
1 pound andouille sausage
1 (15-ounce) can stewed tomatoes or diced tomatoes with chiles
1 (12-ounce) bottle beer
6 cups chicken stock
12 ounces lump crabmeat or shrimp, peeled and deveined*
1 bunch scallions, trimmed and chopped
1 teaspoons hot sauce
Serving suggestion: Scallion rice.
If serving later in work-week, pick up seafood fresh, if serving on cook-night or as second night's meal pick up crab or shrimp with your big-shop.
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