| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 8 | Servings | |
INGREDIENTS
| 1 | Chicken cut up | |
| 1 | lg | Onion chopped (up to) |
| 1 | Bell pepper chopped (I don't use) | |
| 1 | cn | (8-oz) tomato sauce (up to) |
| 2 | Stalks celery cut up (up to) | |
| 1 | c | Okra sliced (up to) |
| 2 | tb | Brown sugar |
| Oregano to taste | ||
| 1 | Bay leaf (up to) | |
| 1 | ts | Chili powder (or to taste) |
| Tony Chachere's Creole Seasoning to taste (up to) | ||
| 1 | ts | Basil (or to taste) |
| Red ground pepper to taste ( I only use a tad) | ||
| Salt and pepper to taste | ||
| Garlic to taste (I used minced garlic from a jar) |
INSTRUCTIONS
From: Pam and KerryAnn Cobb <priss@AMARANTH.COM> Date: Sat, 3 Aug 1996 13:48:57 -0500 Boil chicken until tender. Take out meat and debone. Set aside. Add all other ingredients to pot and cook until done (I cook it about 30 minutes.) Then I add chicken, shrimp, ham or sausage back in pot and cook a little longer depending on the meat. If it's shrimp, I only boil 5-6 minutes more: If it's ham I only boil 5-6 minutes If it's sausage I slice and brown it in a separate pan then add to pot and cook 5-10 minutes or until tender. If it's chicken I add and cook for a few minutes. Then I use corn starch and water to thicken to desired consistency and serve over rice. EAT-L Digest 2 August 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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