| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Lloyd’s, Louisiana |
1 |
servings |
INGREDIENTS
| 1 1/3 |
kg |
Chicken; boned and chopped |
|
|
; (3lbs) |
| 8 |
tb |
Butter |
| 8 |
tb |
Flour |
| 1 |
cn |
Tomato sauce |
| 2 |
c |
Chopped onions |
| 1 |
c |
Chopped celery |
| 1 |
c |
Chopped green pepper |
| 1 |
tb |
Chopped garlic |
| 1 |
c |
Chopped green onions |
|
|
Chopped parsley |
| 1 |
tb |
Thyme |
| 1/2 |
ts |
Basil |
| 3 |
|
Bay leaves |
| 660 |
ml |
Chicken stock; (23fl oz) |
| 1 |
tb |
Brown sugar |
| 4 |
|
Thin lemon slices |
|
|
Joe's Stuff seasoning to taste |
|
|
Cooked rice |
INSTRUCTIONS
Saute the chicken in butter for 2?3 minutes. Add the flour and stir
over a medium heat until lightly brown.
Add onions, celery, green pepper and garlic and saute vegetables
until they begin to turn transparent.
Add the stock, tomato sauce, thyme, basil, bay leaves, brown sugar,
lemon slices and Joe's Stuff. Simmer for about 15 minutes.
Add green onions, parsley and chicken during the last 5 minutes of
cooking. Serve over rice.
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