Don’t judge til you’ve tried it. Yes, there are 40 cloves of garlic in this dish.
Chad loves garlic and I think he first started making this dish about 15 years ago.
We sat down to eat and the first thing I said was “I love my gravy!” If I do say so myself, I make a darned good gravy.
A word about cajun seasoning – I have loved many different ones. For years, I’d only use Ball’s Cajun Seasoning. It’s made in Lake Charles, Louisiana and when I moved away from there, it was hard to get. I’d have to stock up when I went home but then I started using Slap Ya Mama and loved it. It’s made in Ville Platte, Louisiana so, not too far from my beloved Lake Charles.
A couple of years ago, I started using Cajun Redhead. They use way less sodium and no MSG. There’s just some spice in there that I love. They’re also in Lake Charles. I probably first picked up a container of this while shopping in Lake Charles but now, I order it by the case. I’ll often give away a few containers but this is by far my favorite cajun seasoning. As far as the sodium, if you’ve used much cajun seasoning, you’ve probably found it to be a bit salty. I almost always add extra salt when using Cajun Redhead. If it isn’t available in your local stores and you want to try it, you can order it from their website. That’s how I have to get mine.
Here’s how I make this dish. I probably did have a recipe at one time but now I just wing it.
8 chicken thighs, bone in and skin on
40 cloves of garlic
Better than Bouillon, Chicken Flavor
2 T. Butter
I start out seasoning chicken thighs – bone in and skin on. I season them generously (really generously) with Cajun Redhead. Add a bit of salt and pepper. Brown in 2 T. butter.
Remove to a baking pan and bake at 375 degrees for about 50 minutes.
Place the 40 cloves of garlic in the same pot/oil that was used for browning the chicken. Cook, stirring, til it’s light brown.
Remove the garlic, stir in flour and lightly brown. You need enough flour to make a thick roux.
Add water – enough to make the gravy a little thinner than you want it to end up. It will get thicker as the water/roux blend. Add 2 tsp. Better than Bouillon, Chicken Flavor. Simmer til the gravy is the consistency you would like. Add the chicken and garlic back to the pot and continue to simmer, adding more water if the gravy gets too thick.
Taste and add seasonings if needed. Sprinkle about 1 tsp. dried thyme and stir into gravy.