| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cajun |
Main dish, Cajun, Chicken |
1 |
Gallon + |
INGREDIENTS
| 1 |
c |
Oil |
| 1 |
c |
Flour |
| 1 |
|
Chicken, cut up, about four pounds |
| 2 |
lb |
Okra, cut up |
| 2 |
md |
Tomatoes, chopped |
| 2 |
lg |
Onions, chopped |
| 1 |
|
Bell pepper, chopped |
| 2 |
ts |
Parsley, chopped |
| 2 |
ts |
Green onion tops, chopped |
|
|
Salt |
|
|
Black pepper |
INSTRUCTIONS
Brown the chicken in the oil. Take the chicken out. Add the flour to the
oil and make a medium brown roux. Add the onions, bell pepper, tomatoes,
and okra and cook slowly until the okra stops roping, maybe an hour. Add 3
quarts of water, slowly. Add the chicken. Cook slowly until the chicken is
almost ready to fall off the bones, maybe an hour and a half. Add water as
needed. Salt and pepper to taste. Add parsley and onion tops and serve
over rice.
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