| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cajun | Garden1 | 1 | servings |
INGREDIENTS
| 1/2 | lb | Andouille sausage; cut into 1/4" slices |
| 1/4 | c | Corn oil |
| 1/2 | c | Flour |
| 4 | Boneless chicken breasts; cut large pieces | |
| 1/4 | c | Roux; medium to medium-brown |
| 2 | c | Chopped celery |
| 1 | c | Chopped yellow onion |
| 1 | Green bell pepper; chopped | |
| 1 | tb | Minced garlic |
| 3 | c | Chopped okra |
| 4 | c | Chicken broth |
| 2 | Bay leaves | |
| 3 | Sprigs Fresh thyme | |
| 3 | ds | Cajun hot sauce |
| Black pepper | ||
| White pepper | ||
| Cayenne pepper | ||
| Salt | ||
| 1/4 | c | Chopped parsley |
| 1 | c | Chopped fresh tomatoes |
INSTRUCTIONS
Brown sausage in skillet over high heat. Transfer cooked sausage to plate and add corn oil to the sausage grease in the skillet. Heat oil until very hot. To prepare the roux, gradually whisk in flour and cook for 5 to 6 minutes, whisking constantly. Flour mixture will turn from beige to light brown to medium brown. When roux is medium-brown, add chicken and vegetables and cook 2 to 3 minutes. Add cooked sausage and remaining ingredients except parsley and tomatoes. Cook for 15 to 20 minutes, stirring occasionally. Remove bay leaves. Pour over rice and top with parsley and tomatoes. Serves 6 Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 118 Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com Converted by MM_Buster v2.0l.
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