Make a roux:
1/4 cup flour
1/2 cup olive oil
Saute:
1 large diced onion
2 large diced green peppers
2 cloves minced garlic
Add to the roux, then add:
2 cups sliced okra
2 large cans chopped tomatoes
1 cup chicken stock
1 tsp thyme
1/2 tsp black pepper
1 tsp salt
Tobasco to taste
1 bay leaf
Bring to a boil, then lower heat and simmer at least one hour.
Add:
1/4 lb. browned Andouille sausage
1 cup chopped chicken (cooked)
1 lb shrimp or other shellfish
Simmer another 30 minutes
Serve over rice.
**Recipe from Betty Quinby's collection**
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