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Categories:
chicken oil flour onions celery bell pepper chicken broth tomatoes water bay leaves garlic salt pepper garlic oregano thyme rosemary onion powder chives Italian seasoning
Viewed: 33 - Published at: 3 years agoIngredients
- 1 12-2 lbs chicken, cooked and seasoned to your taste (I use boneless, skinless thighs)
- 12 cup oil
- 34 cup flour
- 1 14 cups onions (I use chunked)
- 12 cup celery, chopped
- 1 cup bell pepper (I use chinked)
- 2 cans chicken broth
- 2 cans sliced stewed tomatoes
- 5 cups hot water
- 4 small bay leaves
- 1 14 tablespoons minced garlic
- 3 teaspoons salt
- 12 teaspoon pepper
- 1 tablespoon garlic powder
- 12 teaspoon dried oregano
- 12 teaspoon dried thyme
- 12 teaspoon dried rosemary
- 14 teaspoon onion powder
- 1 teaspoon chives
- 12 teaspoon italian seasoning
- 1 -2 teaspoon arise' bronzed seafood seasoning (or any seafood seasoning such as Paul Prudhomme's)
Method
- Make a dark roux with flour and oil.
- Add onion, bell pepper, celery and minced garlic to roux and stir continually for 1 minute.
- Add remaining ingredients starting with the liquids; stir very well (you can add the chicken whenever you wish, if you add now it will likely shred during cooking which is how we like it).
- Simmer for 1 1/2 hours stirring occasionally being careful not to burn the bottom.
- If your chicken is still whole then place on each dish and serve the sauce over pasta (I usually serve over the D'vinci Gnochi); if your chicken is shredded/chunked then served directly over the pasta.
