Cook meat and onion until meat is no longer pink.
Add seasonings, tomatoes, okra and mushrooms, cover and cook on low for approximately 30 minutes.
We like this spicy, so I usually add more cajun seasoning than this recipe calls for.
Also, the longer this sits, the better it gets.
Serve over cooked spaghetti.
eat to med-low, cook for about 10 minutes, turning chicken
ho depend on me for made-from-scratch recipes. Also, it's
eat to medium-low. Cook for 15 minutes.
Give the
efrigerator.
It will keep for up to six weeks.
Before you start this make certain to have 20 (
Cut ham into strips if desired; roll in chicken breast or thigh and place cut side down in large baking dish. (You can use deli ham for this, also. Pound chicken flat, lay a slice of ham over, and roll up).
FOR SAUCE: Saute onion, celery, green pepper,and garlic in oil until soft.
Add tomatoes, broth, chili sauce and all other ingredients.
Bring to a simmer; Pour over chicken pieces.
Cover and bake@ 350F for 1 to 1 1/2 hours.
Serve over hot cooked rice.
Chop and put in Tupperware.
Last for a week.
ach piece. Cover and refrigerate for about 30 minutes, though you
ant them to sweat slowly for about 5 minutes until they
eed a very sharp knife for this.
You must not cut
ike the wild rice flavor for this. But please you can use
- If you decide to serve this dish over the rice you
ish (you can also make this in a 13 x 9
nd cook just a minute, this will soften them up a
he beef on all sides for about 10 minutes and transfer
ven. Saute diced celery 1st for 1 min over med-heat
lender, blend till smooth & chill for several hrs b4 use to
o add in some butter for frying) remove and chop bacon
anned or jarred, no need for this step. Rinse canned or jarred