| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cajun |
Main dish, Cajun |
12 |
Servings |
INGREDIENTS
| 5 |
lb |
Chicken, rabbit or shrimp |
| 1 |
lg |
Can whole tomatoes |
| 1 |
cn |
Tomato paste (8 oz.) |
| 2 |
c |
Celery, chopped |
| 1 |
cn |
Mushroom stems & pcs. |
| 1/2 |
c |
Green onions, chopped |
| 1/2 |
c |
Parsley chopped |
|
|
Salt & pepper to taste |
|
|
Tabasco sauce to taste |
| 1 |
c |
Cooking oil |
| 1 |
lg |
Can tomato juice (46 oz.) |
| 2 |
cn |
Tomato sauce (8 oz.) |
| 2 |
c |
Chopped onions |
| 4 |
|
Cloves garlic, fine chop |
| 7 |
c |
Water |
| 1 |
ts |
Sugar |
| 1 |
c |
Chopped bell pepper |
INSTRUCTIONS
Cook meat in oil over low fire until tender and done. Remove meat and
set aside. Add onions, celery and bell peppers to oil. Cook slowly until
wilted. Add tomato juice, whole tomatoes, tomato sauce, tomato paste and 5
cups water. Cook over med. fire until oil floats above tomatoes. Add meat,
mushrooms, sugar and garlic. Season to taste with salt, black pepper and
Tabasco sauce, leaning heavily on Tabasco sauce to give "zip". Add
remaining 2 cups water. Cook abt. 1/2 hr. on med. fire until well done.
Add parsely and onion tops a few minutes before sauce is done. Courtesy
Telephone Pioneers BillSpalding *P CRBR 38 A
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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