1 tbsp. vegetable oil 1 large onion, diced 1 small bell pepper, diced 1 tbsp. salt 1 tsp. cayenne pepper 4 quarts water 1 cup dark roux 3 lb. chicken, cut-up 3 links smoked sausage, cut into ½ inch pieces 3 cups cooked white rice
In a large pot, sauté onion and bell pepper in oil for about 10 minutes. Add seasonings, then water and bring to a boil. Add roux, stir constantly until melted. Add chicken and let simmer on medium-high heat for 1 hour. Add smoked sausage and let cook for 20 minutes more. Serve over white rice. Serves 6-8.
Mulate’s is known as the original Cajun restaurant, famous for preserving and celebrating the food, music and culture found in the small towns and along the bayous of south Louisiana. But the restaurant that prides itself on being true to its roots would never have opened its doors if owner Kerry Boutté hadn’t ventured out of Cajun Country and into restaurants and dance halls of New Orleans, Houston and even Europe. There is a lot to learn about us, so just stop in an experience the original Cajun restaurant.