THANKS YOU! After the first of the year I’ll be trying LOTS of New Orleans/Gumbo/Jambalaya stuff! It’s kind of a family tradition.
Then I’ll give you one more, also from NO School of cooking...
CHICKEN CREOLE
INGREDIENTS:
3 Lbs. boned chopped chicken
8 Tbsp. butter (1 stick)
*8 Tbsp. flour
1 14-16 oz can tomato sauce
TRINITY: (Next three items)
2 C. chopped onions
1 C. chopped celery
1 C. chopped green pepper
1 Tbsp, chopped garlic
1 C. chopped green onion
1 C. chopped parsley
3 bay leaves
3 C. chicken stock or flavored water
1 Tbsp. brown sugar
4 thin lemon slices
** Joe’s Stuff seasoning to taste
Cooked rice
PROCEDURE:
Sauté the chicken in butter for 2-3 minutes, and remove. Add the flour and stir over medium heat until lightly browned.
Add onions, celery, green pepper and garlic and sauté vegetables until they begin to turn transparent. Add the stock, tomato sauce, bay leaves, brown sugar, lemon slices and Joe’s Stuff seasoning. Simmer for about 15 minutes.
Add green onions, parsley and chicken during the last five minutes of cooking. Serve over rice.
* Flour — Place flour in the center of a sheet pan, at least two inches away from the sides of the pan.
Bake flour on 350 degrees until golden brown stirring occasionally. Sift the flour once it comes out of the oven before using.
** Joe’s Stuff is an all purpose seasoning which contains a majority of your herbs (i.e. thyme, basil etc.) You may also add in any of your favorite herbs.
Enjoy!! :-)