| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cajun | Cajun/, Creole | 6 | Servings |
INGREDIENTS
| 1/4 | c | Parsley; chopped |
| 1 | lb | Sausage (Smoked); or more as desired |
| 1/4 | c | Shallots, Green Onions, Chop |
| 1/4 | c | Onions; chopped |
| 3 | Cloves Garlic; minced | |
| 1/4 | c | Bell Pepper; chopped |
| 1/4 | c | Cooking Oil |
| 3 | tb | Flour |
| Salt & Pepper To Taste | ||
| 1 1/2 | lb | Chicken Pieces |
| Cayenne Pepper To Taste | ||
| 10 | c | Water |
INSTRUCTIONS
Cut sausage in thin pcs. Combine oil and flour to make a roux. Stir over low heat until brown. Add parsley, onions, shallots, bell peppers, garlic, sausage and 1 cup water. Bring to boil, reduce heat and simmer for 3 minutes. Add remaining 9 cups water and bring to boil. Add chicken, salt and peppers, bring to boil. Reduce heat, cover and simmer for about 2 hrs. Serve over hot steamed rice. Posted to EAT-L Digest by wilson@tfs.net on Jun 21, 1996
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