Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

This is one of my favorites. Leftovers freeze well. Adjust the "heat" to your taste, but we like it a little spicier.

Ingredients Nutrition


  1. In a large deep skillet, combine the flour and oil until smooth.
  2. Cook and stir over medium heat until flour is a rich golden brown.
  3. Add the onion, celery, green pepper, and garlic.
  4. Cook until the vegetables are tender, about 5 minutes.
  5. Stir in the tomatoes, tomato paste, bay leaf, hot pepper sauce,worcestershire sauce,salt, and pepper.
  6. Cover and simmer 40-45 minutes. Stirring occasionally. Add a little water if sauce is too thick.
  7. Add cooked chicken and simmer 5-10 minutes more.
  8. Discard Bay Leaf.
  9. Serve over rice, with a cool salad, and crusty bread.


Most Helpful

This is a good recipe but has waaayyy too much oil!. Maybe I'm just not familiar with how to make a good roux! I do a healthier version and saute the vegetables with garlic infused olive-oil and use cornstarch and water as a thickener. The end flavors are actually very similar without the excess oiliness. I also use red pepper flakes instead of hot sauce. In the interest of time, I cut up to semi-frozen chicken breasts. They were completely cooked by the time it was done simmering...and no dry chicken!

Java Junkie August 30, 2006

This is the way I've made it for years and it's one of my favorite all-time recipes. I like to add some red pepper (along with the green). The dark roux is the key to the flavor. Thanks, Nick's Mom, for reminding me to make this recipe. Roxygirl

Roxygirl in Colorado July 17, 2006

This is a keeper! I have made this for years! I add Rotel tomatoes with the green peppers and spices and add 1 more bay leaf. Everything else is the same! THanks for posting!I also use thighs, backs and drumsticks with the breasts.

Montana Heart Song July 09, 2006

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