Yield: 8 Servings
|1 \N||Chicken cut up|
|1 large||Onion chopped (up to)|
|1 \N||Bell pepper chopped (I don't use)|
|1 can||(8-oz) tomato sauce (up to)|
|2 \N||Stalks celery cut up (up to)|
|1 cup||Okra sliced (up to)|
|2 tablespoons||Brown sugar|
|\N \N||Oregano to taste|
|1 \N||Bay leaf (up to)|
|1 teaspoon||Chili powder (or to taste)|
|\N \N||Tony Chachere's Creole Seasoning to taste (up to)|
|1 teaspoon||Basil (or to taste)|
|\N \N||Red ground pepper to taste ( I only use a tad)|
|\N \N||Salt and pepper to taste|
|\N \N||Garlic to taste (I used minced garlic from a jar)|
From: Pam and KerryAnn Cobb <priss@...> Date: Sat, 3 Aug 1996 13:48:57 -0500 Boil chicken until tender. Take out meat and debone. Set aside. Add all other ingredients to pot and cook until done (I cook it about 30 minutes.) Then I add chicken, shrimp, ham or sausage back in pot and cook a little longer depending on the meat. If it's shrimp, I only boil 5-6 minutes more: If it's ham I only boil 5-6 minutes If it's sausage I slice and brown it in a separate pan then add to pot and cook 5-10 minutes or until tender.
If it's chicken I add and cook for a few minutes. Then I use corn starch and water to thicken to desired consistency and serve over rice.
EAT-L Digest 2 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .