| 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
A Message from our Provider:
“Turn the despair of being alone into the wonder of being alone with God”