| 33 | 34 | 35 | 36 | 37 |
| 1 | 13 | 26 | 38 | 51 |
|
2
1
2
1
2
6
1
1
1/2 Cup Flour
Cup Vegetable oil
Cup Onions, coarsely chopped
-1/2 Cup Celery, coarsely chopped
Cup Green pepper, coarsely chopped
Cup Chicken broth
-1/2 Teaspoon Fresh garlic, minced
Pound Andouille sausage finely diced [or any spicy smoked
sausage such as Keilbasa]
4
Cup Fluffy rice
Cut chicken breasts in half crosswise to get a total of 10 pieces of
chicken. Season with salt, cayenne pepper and garlic powder and let stand at
room temperature for 30 minutes. Measure flour into a large paper bag. Add
chicken pieces and shake until well-coated. Remove chicken and reserve the
flour.
In a large skillet, brown chicken in very hot oil, remove and set aside.
Stir oil remaining in the skillet with a wire whisk to loosen any brown
particles remaining in the bottom of the pan. Whisk in 1 cup of the
remaining flour and stir constantly until the mixture of oil and flour [the
roux] becomes dark brown [not black though]. Remove from heat and add
onions, celery and green bell pepper, stirring constantly so they do not
burn.
Transfer roux and vegetables to a large heavy saucepan. Add stock to roux
and vegetables and bring ot a boil, stirring. Lower heat to a quick simmer
and add garlic, sausage and chicken. Continue cooking, covered, until the
chicken is tender, 1 3/4 to 2 hours. Adjust seasonings and serve in pretty
bowls over steamed white rice.
Ham & Corn Chowder
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1
1
1
/2 Cup Onion, sliced
Large Can cream style corn
/2 Teaspoon Salt
Croutons, or oyster crackers
1
1
1
1
/2 Cup Butter or oleo, melted
/2 Cup Half & half
Cup Ham, chopped
/8 Teaspoon Pepper
Saute onion in butter until tender. Add remaining ingreds. to pot and cook
over low heat until thoroughly heated. Garnish with croutons or crackers.
Ham Skillet Gumbo
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