Sauce piquante
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Hen (4-5 lb.) | |
| 1 | cup | Chopped celery |
| 1 | cup | Chopped bell pepper |
| 1 | can | Tomato paste (small) |
| 1 | teaspoon | Sugar |
| 5 | cups | Water |
| 2 | cans | Crabmeat |
| 3 | cans | Shrimp, drained |
| 2 | cups | Chopped onion |
| 4 | Cloves garlic, fine chop | |
| 1 | can | Ro-Tel tomatoes |
| Salt & red pepper to taste | ||
| 1 | small | Can mushrooms (optional) |
| Chopped green onion tops and | ||
| Parsely | ||
Directions
Saute chicken until meat comes off the bone, remove from pot and debone. Add onion, celery 4 cloves garlic and bell pepper to drippings in pot and saute in chicken fat until clear. Add deboned chicken, tomatoes, tomato paste, salt, red pepper and sugar; simmer 5-10 minutes. Add onion tops, parsley and mushrooms.. Add water; more water may be necessary, add according to desired thickness.
Cook, slow heat, for 3 to 4 hrs. Approximately 20 minutes before serving, add crabmeat and shrimp. Season to taste, and serve over rice. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A