Smothered chicken is a favorite in
Louisiana. We smother all sorts of things including wild game and
Smothering involves a browning process at the beginning then moves on to the
sauce at the end with the final cooking.
For meats, seasoning and a little flour is
sprinkled on, then, it's seared dark brown on all sides in a black iron pot
with a little cooking oil. The meat is removed then the onions go in and are
browned well, this makes part of the gravy. After the onions are done throw in celery, bell pepper and some minced garlic and
cook that for a while. Put the meat back in, add a little water, cream soup,
tomatoes or whatever you like, lower the
fire, put the lid on and it's on its way.
Smothered vegetables are usually done by browning a little onion and salt
pork or andouille, throwing in the vegetables and stirring every 10 minutes or
so on a low fire keeping it covered. Smothered okra, potatoes and corn are
favorites in South Louisiana.