| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cajun | Main dish, Cajun | 1 | Servings |
INGREDIENTS
| 1 | Hen (4-5 lb.) | |
| 1 | c | Chopped celery |
| 1 | c | Chopped bell pepper |
| 1 | cn | Tomato paste (small) |
| 1 | ts | Sugar |
| 5 | c | Water |
| 2 | cn | Crabmeat |
| 3 | cn | Shrimp, drained |
| 2 | c | Chopped onion |
| 4 | Cloves garlic, fine chop | |
| 1 | cn | Ro-Tel tomatoes |
| Salt & red pepper to taste | ||
| 1 | sm | Can mushrooms (optional) |
| Chopped green onion tops and | ||
| Parsely |
INSTRUCTIONS
Saute chicken until meat comes off the bone, remove from pot and debone. Add onion, celery 4 cloves garlic and bell pepper to drippings in pot and saute in chicken fat until clear. Add deboned chicken, tomatoes, tomato paste, salt, red pepper and sugar; simmer 5-10 minutes. Add onion tops, parsley and mushrooms.. Add water; more water may be necessary, add according to desired thickness. Cook, slow heat, for 3 to 4 hrs. Approximately 20 minutes before serving, add crabmeat and shrimp. Season to taste, and serve over rice. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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