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Categories:
water chicken bay leaves parsley garlic andouille onions green onions green bell pepper celery garlic chicken bouillon cubes Italian-style tomatoes tomato paste lemon juice thyme salt pepper Creole seasoning red pepper vegetable oil flour shrimp okra fil powder
Viewed: 49 - Published at: 8 years agoIngredients
- 1 1/2 gal. water
- 1 (4 lb.) chicken, cut up
- 5 bay leaves
- 5 sprigs parsley
- 3 whole garlic cloves
- 1 lb. andouille or smoked sausage
- 3 medium onions, chopped
- 6 green onions, chopped
- 1 large green bell pepper, chopped
- 1 large celery rib, chopped
- 3 Tbsp. minced garlic
- 4 chicken bouillon cubes
- 2 (14 oz.) cans Italian-style tomatoes (undrained), chopped
- 1 (6 oz.) can tomato paste
- 3 Tbsp. lemon juice
- 2 tsp. dried whole thyme
- 1 Tbsp. salt
- 3/4 tsp. pepper
- 1/2 tsp. Creole seasoning
- 1 tsp. red pepper
- 1 1/4 c. vegetable oil
- 1 1/2 c. flour
- 2 lb. medium size shrimp
- 2 (10 oz.) pkg. frozen sliced okra, thawed
- 1/2 tsp. fil powder
Method
- Bring the first 5 ingredients to a boil in a large stockpot; cover, reduce heat and simmer 1 hour. Remove chicken, reserving broth. Skin, bone and cut into pieces; set aside.
