| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cajun |
|
1 |
Servings |
INGREDIENTS
| 4 |
lb |
Chicken cut into pieces (up to 6) |
| 1 |
lg |
Onion chopped |
| 2 |
|
Sticks celery chopped |
| 1 |
|
Green bell pepper chopped |
| 4 |
|
Cloves garlic, minced |
| 1 |
tb |
Worcestershire sauce |
| 3 |
qt |
Water |
| 4 |
tb |
Oil |
| 2 |
c |
Chopped fresh okra (optional) |
INSTRUCTIONS
Variations: add sausage, seafood, duck, goose, quail, woodcock, dove,
snipe, guinea fowl, rabbit squirrel, or seafoods, shrimp, crab, oyster,
fish(tends to fall apart) or alligator.You can mix and match to find your
favorite.
Season chicken with Tonys chacheres seasoning or salt and pepper. In a
large aluminum Duthc oven ( do not use black iron pot) fry seasoned chicken
in 2 tablespoons oil till brown. Remove and set aside. If using okra add 2
more tablespoons more of oil and fry chopped okra for about 10 min.
stirring constantly to keep from burning. Add water and heat to boil. Add a
roux made with margarine and flour. Add chicken, worcestershire sauce,
onion, celery, bell pepper garlic, and bring to a boil. Simmer 2-3 hours or
until meat is tender. Skim off excess fat and serve in soup bowls with
rice. Posted to MM-Recipes Digest V4 #159 by Sandy Courrege
<sandy@aisp.net> on Jun 08, 1997
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