| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
|
Stewing hen; about 4 pounds (up to) |
| 2 |
ts |
Cayenne pepper |
| 3 |
tb |
Oil |
| 3 |
tb |
Flour |
| 2 |
|
Cloves garlic; minced |
| 1 |
c |
Water |
| 3 |
md |
Onions; chopped fine |
| 1 |
|
Green pepper; chopped fine |
| 1 |
c |
Celery; chopped fine |
| 1 |
cn |
(8-oz) mushrooms |
| 1/2 |
c |
Green onion tops and parsley; chopped fine |
| 1 |
cn |
(8-oz) tomato sauce |
|
|
Salt & black pepper to taste |
INSTRUCTIONS
Clean and cut hen in pieces; season with salt and black pepper. Put oil in
a heavy pot. Add chicken, browning well. Add onions and celery; cook until
onions are soft. Add bell peppers and cook until very soft. Sprinkle in
flour and blend well. Add mushrooms and liquid from mushrooms; add tomato
sauce, water and garlic; add cayenne pepper; blend well. Cook, simmering
until chicken is tender, about 1 hour. Add more water, a little at a time,
as needed. Add onion tops and parsley when ready to serve. Serve over rice.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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