| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
|
1 |
Servings |
INGREDIENTS
| 4 |
lb |
Hen cut into pieces; (up to 6) |
| 4 |
tb |
Oil |
| 1 |
|
Stick margarine |
| 4 |
tb |
Flour |
| 2 |
c |
Chopped fresh okra |
| 1 |
lg |
Onion chopped |
| 2 |
|
Sticks celery; chopped |
| 1 |
|
Green bell pepper chopped |
| 4 |
|
Cloves garlic minced |
| 2 |
tb |
Chopped green onions; (scallions) |
| 1 |
tb |
Worcestersire sauce |
|
|
Tony's creole seasoning or salt and pepper |
| 3 |
qt |
Water |
|
|
File' |
INSTRUCTIONS
Season chicken with tonys creole seasoning or salt and pepper. In a large
aluminum dutch oven (do not use black iron pot) fry seasoned chicken in 2
tablespoons oil until brown. Remove and set aside. Add 2 more tablespoons
oil and fry chopped okra for about 10 min, stirring constantly to keep from
burning. Add a roux make with margarine and flour. Add chicken,
worcestershire sauce, chopped onion, celery, bell pepper, garlic and 3
quarts of water. Bring to a boil and simmer 2-3 hours or until meat is
tender. Skim off excess fat and serv in soup bowls with rice,garnish with
chopped scallions and a sprinkling of file'. (serves 10)
Posted to Bakery-Shoppe Digest by "sandy courrege'" <sandy@aisp.net> on Feb
06, 1998
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