1 large bell pepper chopped finely 1 medium onion chopped finely 1-2 stalks celery chopped finely 4 c water salt to taste black pepper to taste cayenne pepper to taste
garlic powder to taste 1/2 c parsley chopped 1/2 c green onion tops chopped 3 lb chicken breasts cooked 1 1/2 lb smoked sausages cooked (well caramelized)
1. Make a "Roux" by browning flour and oil until dark brown and pasty. 2. Thin with a teaspoon of water if needed.
3. Add peppers, onions, and celery, and cook until onions are clear. 4. Gradually add water and continue to cook for at least one hour. 5. Add seasonings to taste; add meat and /or vegetables, plus parsley and green onion tops. 6. Simmer for 10 minutes. Add more water if needed. 7. Serve over rice in soup bowls with crackers. This recipe is made special for the Arkansas pallet and for those with shellfish allergies. If you are a shellfish lover, add deveined, boiled shrimp(s)—a lot. As you can see, they are in this batch.
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