Sunday, January 23, 2011


Recipe from: Laura Whitfield, Recipe exchange (1/2006)

3-4 lb chicken
1 lb smoked sausage, sliced
1 stalk celery, chopped
1 medium onion, chopped
1 small green pepper, chopped
¼ c parsley
¼ clove garlic
10 oz can Rotel tomatoes and chilis (we like HOT)
¼ t – full t of Cajun seasoning
Splash, or 3 or 7 of Tabasco J
1 cup sliced okra

  1. Stew chicken with salt and pepper, about 2 hours.
  2. Remove the chicken and clean the meat, discard fat and bones, but reserve the broth. I save it all and freeze some, you’ll need about 2 quarts of broth for this.
  3. If you can find roux mix at the store, it is easier, but it is hard to find above the Mason Dixon……so over med hi heat brown ¼ cup bacon grease and flour until it is smooth and dark brown. Otherwise, use ½ cup of roux mix. If you use the mix, just sprinkle it in with the broth and bring to a boil to thicken. If you use the bacon grease, add some of the warm broth to it ½ c at a time until it is thinned back down and dump the whole back into the pot with the rest of your stock.
  4.  Bring to a boil and it will thicken.
  5. Meanwhile, in another skillet, brown your sliced sausage, chopped onions, pepper, celery, parsley and garlic until tender. Add to the broth. Put in the chicken, tomatoes, remaining seasonings and bring to a boil. Reduce heat and simmer for 3 hours.
  6.  Add sliced okra and simmer 20-30 minutes more.
  7. Now, put a lid on it and let the flavors seep together for 8 hours
  8. Either refrigerate or cold garage it over night.
  9. Re-heat, serve over rice with chives. Great with cornbread and beer, too.
And, yes, it freezes well.

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