Recipe by Kikimony
I suggest making the amount listed because it freezes very well!! It is very flavorful. The sauce is a medium consistency. We serve the sauce over pasta, such a s bowtie, penne, gnochi or other similar. Or you can serve it over rice if you prefer.
Top Review by KeyWee
Oh, yummy!! What a great blend of spices (and not too spicy for our taste at all). The only change I made was to omit the green pepper (I always have to do this as DH won't eat it). For the seafood seasoning, I used Old Bay because that's what I had on hand. We had this over linguine, and served with hot garlic bread. Just enough for the two of us with some leftover for next day's lunch. Will definitely make again. Thanks, Steph!.
- 1 1⁄2-2 lbs chicken, cooked and seasoned to your taste (I use boneless, skinless thighs)
- 1⁄2 cup oil
- 3⁄4 cup flour
- 1 1⁄4 cups onions (I use chunked)
- 1⁄2 cup celery, chopped
- 1 cup bell pepper (I use chinked)
- 2 cans chicken broth
- 2 cans sliced stewed tomatoes
- 5 cups hot water
- 4 small bay leaves
- 1 1⁄4 tablespoons minced garlic
- 3 teaspoons salt
- 1⁄2 teaspoon pepper
- 1 tablespoon garlic powder
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon dried rosemary
- 1⁄4 teaspoon onion powder
- 1 teaspoon chives
- 1⁄2 teaspoon italian seasoning
- 1 -2 teaspoon arise' bronzed seafood seasoning (or any seafood seasoning such as Paul Prudhomme's)
Directions See How It's Made
- Make a dark roux with flour and oil.
- Add onion, bell pepper, celery and minced garlic to roux and stir continually for 1 minute.
- Add remaining ingredients starting with the liquids; stir very well (you can add the chicken whenever you wish, if you add now it will likely shred during cooking which is how we like it).
- Simmer for 1 1/2 hours stirring occasionally being careful not to burn the bottom.
- If your chicken is still whole then place on each dish and serve the sauce over pasta (I usually serve over the D'vinci Gnochi); if your chicken is shredded/chunked then served directly over the pasta.