Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Frying chickens; cut in pieces |
| 3 cans | Tomato sauce |
| 2 \N | Onions; chopped |
| \N \N | Salt; pepper & paprika to taste |
| ½ small | Green pepper; chopped |
| 1 \N | Clove garlic; chopped |
| ½ \N | Rib celery; chopped |
Season chicken with salt, pepper and paprika. Fry until light brown. Pour other ingredients over chicken. Steam on slow bumer until well cooked.
Serve over rice.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .