Pam's creole sauce
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Chicken cut up | |
| 1 | large | Onion chopped (up to) |
| 1 | Bell pepper chopped (I don't use) | |
| 1 | can | (8-oz) tomato sauce (up to) |
| 2 | Stalks celery cut up (up to) | |
| 1 | cup | Okra sliced (up to) |
| 2 | tablespoons | Brown sugar |
| Oregano to taste | ||
| 1 | Bay leaf (up to) | |
| 1 | teaspoon | Chili powder (or to taste) |
| Tony Chachere's Creole Seasoning to taste (up to) | ||
| 1 | teaspoon | Basil (or to taste) |
| Red ground pepper to taste ( I only use a tad) | ||
| Salt and pepper to taste | ||
| Garlic to taste (I used minced garlic from a jar) | ||
Directions
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, .