Recipe by Brenda.
This is one of my favorites. Leftovers freeze well. Adjust the "heat" to your taste, but we like it a little spicier.
Top Review by Java Junkie
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!
- 1⁄4 cup flour
- 1⁄2 cup oil
- 1 large onion, chopped
- 2 celery ribs, chopped
- 1 medium green pepper, chopped
- 2 garlic cloves, minced
- 1 (14 1/2 ounce) can stewed tomatoes
- 1 (6 ounce) can tomato paste
- 1 bay leaf
- 1 tablespoon Worcestershire sauce
- 1 1⁄2 teaspoons hot pepper sauce
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 2 large boneless skinless chicken breasts, cooked and chopped
Directions See How It's Made
- In a large deep skillet, combine the flour and oil until smooth.
- Cook and stir over medium heat until flour is a rich golden brown.
- Add the onion, celery, green pepper, and garlic.
- Cook until the vegetables are tender, about 5 minutes.
- Stir in the tomatoes, tomato paste, bay leaf, hot pepper sauce,worcestershire sauce,salt, and pepper.
- Cover and simmer 40-45 minutes. Stirring occasionally. Add a little water if sauce is too thick.
- Add cooked chicken and simmer 5-10 minutes more.
- Discard Bay Leaf.
- Serve over rice, with a cool salad, and crusty bread.