| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
|
Tabasco |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 3 |
tb |
All-purpose flour |
| 2 |
|
Green bell peppers; seeded and diced |
| 2 |
|
Celery stalks; diced |
| 1 |
md |
Onion; diced |
| 2 |
|
Garlic cloves; minced |
| 1 |
cn |
(16 oz) whole tomatoes |
| 2 |
c |
Sliced fresh okra |
| 2 |
c |
Water |
| 3 |
lb |
Boneless chicken; cut in large chunks |
| 1 |
lb |
Boneless smoked ham; cut into 1" chunks |
| 2 |
tb |
Chopped fresh parsley |
| 2 |
ts |
TABASCO pepper sauce |
| 1 |
ts |
Salt |
| 1 |
|
Bay leaf |
| 1 |
pt |
Shucked oysters and their liquid |
| 3 |
c |
Cooked rice |
INSTRUCTIONS
In 5-quart saucepan, heat oil over medium heat. Add flour and cook,
stirring constantly, about 30 minutes until roux turns dark brown and
develops nutty aroma. Add green peppers, celery, onion and garlic; cook 10
minutes or until vegetables are tender.
Add tomatoes with their liquid, okra, water, chicken, ham, parsley, TABASCO
sauce, salt and bay leaf. Over high heat, heat to boiling; reduce heat to
medium. Simmer, uncovered, 45 minutes, stirring occasionally.
Add oysters; simmer 10 minutes longer. Discard bay leaf. Serve with cooked
rice and additional TABASCO sauce, if desired.
Makes 8 servings.
Nutritional information per serving: 404 Calories, 36g protein, 35g
carbohydrate, 13g fat, 113mg cholesterol, 1207mg sodium
Busted by Karen Sonnessa <ksonness@suffolk.lib.ny.us>
Recipe by: Tabasco www.tabasco.com
Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>
on Apr 16, 1998
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