| 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
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”