| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cajun | Soups, Cajun | 10 | Servings |
INGREDIENTS
| 1 | c | Oil |
| 1 | c | Flour |
| 1 | Bell pepper; chopped | |
| 3 | Celery stalk; chopped | |
| 3 | Garlic clove; minced | |
| 2 | Onion; chopped | |
| 1 | Chicken; cut up | |
| 1 | lb | Smoked sausage or andouille |
| 1 1/2 | qt | ;Water, boiling |
| 2 | Bay leaf | |
| 1 | pt | Oysters |
| Salt | ||
| Pepper | ||
| Rice; cooked | ||
| — per Ellen Cleary |
INSTRUCTIONS
Make a dark roux wtih oil and flour. Add bell pepper, celery, garlic, green onions, and onions. Saute until tender. Add chicken and brown. Add sausage, boiling water, and bay leaves. Let simmer 1 hour. Remove chicken from bones. Add chicken meat, salt, pepper, and oysters. Cook 10 minutes more. Serve over rice. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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