From Dorothy McNett's Recipe Book.| Browse by Category | Browse alphabetically | Cooking Club |
by Cynthia Thomas of Hollister, orginally from New Orleans. "Cajun cooking is created mostly by adding your favorite ingredient to a dish, and then give it a name. So please experiment with your meals."
8 pounds chicken cut in pieces
In heavy pan heat oil. Add chicken and sausage to brown. Take chicken and sausage out of pan and set aside. Saute both onions and bell peppers in pan and set aside. With remaining oil mix 1/4 to 1/2 cup flour. Stirring constantly until dark brown this is your roux. In a large pot add water, chicken, sausage, onions, file, garlic powder, salt and pepper. Stir gently, roux should make medium weight gravy. Cover and cook for 45 minutes to 1 hour on low heat. Stir every 15 min. At last add peeled shrimps and crabs. Cook 20 minutes. Serve over fluffy rice.
Recipe created 1998-04-14.