Yield: 1 servings
Measure | Ingredient |
---|---|
\N \N | (Filled with Old-South |
4 eaches | Pieces chicken, boned, cut up |
1 tablespoon | Salt |
½ teaspoon | Pepper |
\N \N | Put all ingredients except shrimp in CROCK-POT. Stir |
1 large | Onion, chopped |
1 small | Ham slice, diced flavor!) |
10 eaches | Frozen chopped okra |
2 eaches | Bay leaves |
1 pounds | Shrimp, shelled, deveined |
28 cans | Tomatoes |
8 cans | Tomato sauce |
1 medium | Green pepper, chopped |
INGREDIENTS
DIRECTIONS
thoroughly. Cover and cook on Low 8 to 10 hours. (High: 4 to 6 hours, stirring occasionally). Turn to High one hour before serving and stir in shrimp. Serve over hot fluffy rice.
Submitted By EARL SHELSBY On 01-08-95