| 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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