Author :: Mrs Liz
Category :: Soups/Stews/Chili (hot & cold)
Ingredients ::
- 5 Lbs. chicken breasts, cut into pieces
- salt and pepper to taste
- 1 teaspoon cayenne pepper
- 1-1/2 cups flour
- 1/3 cup vegetable oil
- 2 large onions, peeled and chopped
- 3 cloves garlic, finely chopped
- 3 celery stalks, finely chopped
- 1 green pepper, chopped
- 5-1/2 cups chicken stock
- 2 bay leaves
- 2 teaspoons Tabasco sauce
- 12 oz. smoked sausage, sliced
- 1 Lb. okra, sliced
Makes: 12 servings
Note: Serve accompanied by rice.
Season the chicken with salt, pepper and cayenne, cover and set aside at room temperature for 30 minutes.
Place the flour in a large plastic bag; add the chicken and shake until well coated. Remove the chicken and reserve the flour in the bag.
Heat the oil in a heavy pan and brown the chicken on both sides, then remove from the oil.
Add the remaining flour to the pan and whisk until you have a rich dark brown roux. Add the onions, garlic, celery and green pepper and cook for another minute.
Add the stock, bay leaves and Tabasco to the pot and bring to a boil, then add the chicken, sausage and okra; and simmer for 1 hour.
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