(feeds 10, with leftovers)
1 ½ C. Flour
1 ½ C. Veg. Oil
2 Onions
3 pods Garlic
1 Bell Pepper
4 Boneless chicken Breasts
1 Can Tomato paste (18 oz.)
1 Can Stewed Tomatoes (18 oz)
1 lb. Hot Italian Sausage
1 box Frozen Okra
1 lb. Peeled, Raw Shrimp
1 lb. Crab Meat
1 Ear Corn, cut from cob
1 lb. Long Grain Rice
Salt
Pepper
Cayenne Pepper
Some Hot sauce (Tried and liked "Buffalo" Jalapeno Mexican Hot Sauce)
§ Pour Veg. Oil in 2 Gal. Pot.
§ Gradually stir in flour, on low heat, till a smooth brown paste is reached.
§ Chop onion, garlic, pepper, & okra and add to roux.
§ Add Tomato paste and stewed tomatoes.
§ In a separate large pot, boil 8 cups of water, add chicken, cooking till white.
§ Take chicken out, let cool, chop and add to roux.
§ Pour rice into the boiled broth and boil till done.
§ When rice is done, add it to the roux, including any extra broth that was not absorbed by the rice.
§ Add Chopped sausage, whole shrimp, crab meat, corn, salt & pepper.
§ Simmer 4 hours.
§ If desired, add Tabasco, brown sugar, or coffee.