Contributed by my friend Sarah Savoy of Eunice, LA, who says:"It's not the easiest task in the world to get recipes out of someone who doesn't use them. I got these from my dad and had to make them myself many times to figure out the exact measurements. They taste right to me, and after 22 years of eating his cooking, I think I can consider myself a pretty good judge. Just keep in mind that the number one rule in Cajun cooking is, as Gil Young says, "TASTE AND ADJUST!"
"Everyone has his or her own way of doing this. My friend Dirk Hébert adds tasso to his sauce piquante and it s really good. Sausage is nice in it too. Play around with the recipe and decide what you like best."
Brown the chicken in a large pot. Pour off the fat but keep the drippings. Add the vegetables to the chicken and drippings and cook until softened. Add water to cover the chicken and some gravy thickening flour. Let tenderize, covered, over low heat, stirring occasionally. Add scallions and parsley five minutes before serving. Serve over boiled rice.
- 1 whole chicken cut up
- 2 large onions, chopped
- 1 bell pepper
- 4 cloves garlic
- 1 tablespoon roux
- 1 8-ounce can tomato sauce
- Gravy-thickening flour
- 1/2 bunch scallions
- 1/2 bunch parsley
poultry page
creole and cajun recipe page | the gumbo pages
search this siteChuck Taggart email chuck (at) gumbopages (dot) com