INGREDIENTS

INSTRUCTIONS

Prepare vegetables. Cut half in larger hunks (say 1/2 inch) and cut
rest in fine chop (or use food processor).  Meats: two smoked chicken
breasts, pulled from bone, skinned and  pulled into bite size pieces by
hand.  If you do not have smoked  chicken, you may get away with using
a small amount of liquid smoke.  I would guess no more than 1/4
teaspoon. one stick (about 12 inches)  pepperoni, cut into moderately
thick slices. (say 1/8 inch or about  twice as thick as presliced pizza
pepperoni usually is)  Preparation: Using cast iron dutch oven, take
the large cut onions and  singe them over medium high heat in the dry
pan for about 3-4 minutes,  stirring constantly. Then add the rest of
the vegetables and cook for  about 5 minutes more on medium heat,
stirring frequently. Then add  spice mixture and stir to incorporate.
Stir in about 2 tablespoon dry  roux. Add the broth and the pepperoni
slices. Turn heat down to  medium low and simmer for at least 1/2 hour
or until vegetables are  tender and flavors are merged. About 5 minutes
before serving, add  the chunks of chicken breasts to the mixture. At
the same time, add  more roux to thicken if desired.  Serve in bowl
over lots of rice.  For additional smoke flavor, wrap the chicken bones
and skin in cheese  cloth and place in the mixture at the same time as
the pepperoni.  Remove all the bones and all the skin before stirring
in the chicken  pieces.  Makes 8 to 10 servings.  ==  Courtesy of Dale
& Gail Shipp, Columbia Md.  === Converted by  MMCONV vers. 1.50

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Nutrition (calculated from recipe ingredients)
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Calories: 77
Calories From Fat: 15
Total Fat: 1.6g
Cholesterol: 0mg
Sodium: 771.3mg
Potassium: 483.4mg
Carbohydrates: 9.7g
Fiber: 2.5g
Sugar: 4.9g
Protein: 6.2g