| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cajun | Cajun, Cooper, Poultry | 4 | Servings |
INGREDIENTS
| 4 | Boned and skinned chicken breast halves | |
| 1/2 | ts | Salt |
| 1/2 | ts | Black pepper |
| 1/4 | ts | Garlic powder |
| 1/8 | ts | Cayenne |
| 1/2 | ts | Sugar |
| 1/2 | c | Onion; chopped |
| 1 | tb | Cooking oil |
| 15 | oz | Tomato sauce |
| Water | ||
| Roux; * see note |
INSTRUCTIONS
* See separate roux recipe. Season chicken breasts with salt, pepper, garlic powder, cayenne, and sugar. Brown in oil in deep skillet or dutch oven until almost completely pan-fried. Add tomato sauce and water for tomato gravy. Add onions and more seasoning to taste. Have roux ready and add 2 tablespoons into gravy. While stirring, bring to a low boil and allow the roux to melt. Continue to add roux 1 tablespoon at a time until you have the taste/strength you want. After roux has melted and there are no lumps, lower fire to simmer for 30-45 minutes. Serve over rice. NOTES : 1. Some people like to make this dish hot. If you want it hot, either add more cayenne or add some Tabasco sauce. 2. You can easily change the meat to ground beef, stew meat, ham, pork, etc. I've used leftover meat and it has turned out great every time. Recipe by: Ramona Cooper Posted to recipelu-digest Volume 01 Number 462 by Sewgoode <Sewgoode@aol.com> on Jan 6, 1998
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