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Categories:
chicken water onion bay leaves all-purpose vegetable oil green bell pepper onion frozen okra tomatoes andouille sausage thyme shrimp frozen puff pastry egg
Viewed: 61 - Published at: 3 years agoIngredients
- 1 whole chicken*
- 2 qt. water
- 1 onion, quartered
- 2 bay leaves
- 1/2 c. all-purpose flour
- 1/2 c. vegetable oil
- 1 large green bell pepper, chopped
- 1 large onion, chopped
- 2 lb. fresh or frozen okra, cut into 3/4-inch slices
- 2 (10 oz.) cans whole tomatoes and green chilies
- 1 lb. Andouille sausage, sliced**
- 1 Tbsp. dried thyme
- 1 lb. unpeeled, large fresh shrimp
- 2 (17.25 oz.) pkg. frozen puff pastry, thawed
- 1 egg, lightly beaten
Method
- Bring chicken, 2 quarts water, quartered onion and bay leaves to a boil in a Dutch oven.
- Cover, reduce heat, and simmer 1 hour or until chicken is tender.
- While chicken is cooking, peel and devein shrimp; refrigerate.
- Remove chicken; reserve 1 1/2 cups broth, and discard onion and bay leaves.
- Let chicken cool.
- Skin, bone, and coarsely chop chicken.
