| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cajun |
Cajun, Posted to r, Poultry, Soups & ste, Cooper |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Cooking oil |
| 2 |
pk |
Okra; frozen in bags, sliced |
| 1/2 |
c |
Onions; chopped |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 1 |
cn |
Diced tomatoes |
| 2 |
lb |
Boned and skinned chicken breasts |
INSTRUCTIONS
Preheat dutch oven and add oil. Add onions, salt, pepper and okra. Cook on
low heat to smother, stirring constantly. Okra will get slimy; keep
cooking. When the okra is no longer slimy, add a little water at a time to
get somewhat thick, but not "gloppy". Add diced tomatoes and chicken.
Simmer until meat is cooked. Serve over warm rice.
MC formatted by Ramona Cooper
Recipe by: Loretta Hebert
Posted to recipelu-digest Volume 01 Number 585 by Sewgoode@aol.com on Jan
23, 1998
A Message from our Provider:
“Jesus feels your pain”