Chae's Laissez Le Bon Temps Roule'

Carolyn L. Perkins

"**I find that this recipe works well when you have company over and it’s so very filling. The broth made from the stock, lagar and seafood is delicious; the French/Italian bread absorbs the gravy so well. A chilled white wine - semi-sweet is recommend. I find that a Moscato, Alsace (chilled), or a Sauvignon Blanc, Riesling or White Zenfindel at room temperature pairs very well with this meal. *Good food, good friends and great wine, hmm..doesn't get any better than this Chea, Laissez Le Bon Temps Roule'"
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1.5 hrs. servings
Serving size has been adjusted!
Original recipe yields 12 servings

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  1. Wash, pat dry and trim excess fat off of chicken pieces,
  2. Generously sprinkle poultry seasoning on thighs and wings.
  3. In large pot, put cooking oil on medium/high heat, place chicken pieces in and let brown on both sides, remove from pot.
  4. Add sausage let cook until brown, and then add vegetables (i.e. leeks, onion, garlic, and bell pepper). Cook until transparent.
  5. Add chicken pieces and the rest of the seasonings.
  6. Pour in lager/beer, chicken stock, water, Lea & Perrin, liquid smoke, bay leaf, parsley and pepper.
  7. Cover and let cook until alcohol dissolves*(reduces by 1/2)* about 15 minutes.
  8. Sprinkle crab and shrimp with Toney’s seasoning, and then add both to the pot. Let cook for an additional 10-12 minutes.
  9. Serve like soup with crusty French/Italian bread or over rice. Either way you will love it! Add a mixed green salad with hints of crumbled stilton or shaved parmesano hmm... enjoy!


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