| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
Cajun |
Cajun |
4 |
Servings |
INGREDIENTS
| 1 |
ts |
Paprika |
| 1 |
ts |
Onion powder |
| 1 |
ts |
Garlic powder |
| 1 |
ts |
Dry mustard |
| 1/2 |
ts |
Black pepper |
| 1/2 |
ts |
White pepper |
| 1/2 |
ts |
Cinnamon |
| 1 |
ts |
Ground ancho pepper |
| 1 |
lb |
Chicken breast, diced |
| 8 |
oz |
Polish turkey kielbasa,diced |
| 1 |
c |
Chopped red pepper |
| 1 |
c |
Chopped celery |
| 1 |
c |
Chopped onion |
| 8 |
c |
Chicken stock |
| 1/2 |
c |
Oil (for roux) |
| 1/2 |
c |
Flour (for roux) |
| 2 |
c |
Long-grain rice |
| 8 |
oz |
Fresh sliced mushrooms |
| 2 |
tb |
Oil (for saute veggies) |
INSTRUCTIONS
SEASONING MIX
Mix all seasonings, set aside. Preheat oven to 400 degrees. Coat chicken
with one tablespoon of seasoning mix. Put in baking pan and bake for 15
min. Set aside. Slice and parboil the sausage to rid it of excess salt.
Drain water, set sausage aside. In a 5 qt. pot, add onions, red peppers,2
cups chicken stock, mushrooms, celery, and the remaining spice mix with 2
tablespoons of oil. Saute till limp. While veggies are sauteing, make the
roux. Mix flour with equal amount of oil in a PYREX! container. Mix and put
in microwave oven for 4 min on high. After that, remove and stir and put
back for 1 min intervals stirring each time, till the roux is dark enough.
Be very careful. This shit gets upwards of 500 degrees! Roux should be
about the color of light chocolate. When veggies are limp, add the rest of
the chicken stock, chicken and sausage. Bring to a simmer. Add roux. Simmer
for 30 min. While this is happening, start the rice.
Serve in a bowl, over rice. Add file powder to taste on an individual
basis.
Posted to MM-Recipes Digest V3 #310
Date: Tue, 12 Nov 96 07:27 EST
From: Captain <captain@iquest.net>
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