Pam's creole sauce

Yield: 8 Servings

Measure Ingredient
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, .

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