Recipe - Pams Creole Sauce

1 Chicken cut up
1 lg Onion chopped
One half (up to)
1 Bell pepper chopped (I don't
use)
1 cn (8oz) tomato sauce
1 (up to)
2 Stalks celery cut up
One half (up to)
1 cup Okra cut or sliced up
1 (up to)
2 tablespoon Brown sugar
Oregano to taste
1 Bay leaf
One half (up to)
1 teaspoon Chili powder (or to taste)
Tony Chachere's Creole
Seasoning to taste
One half (up to)
1 teaspoon Basil (or to taste)
Red ground pepper to taste
( I only use a tad)
Salt and pepper to taste
Garlic to taste (I used
minced garlic from a jar)

From: Pam and KerryAnn Cobb priss@AMARANTH.COM

Date: Sat, 3 Aug 1996 13:48:57 0500
Boil chicken until tender. Take out meat and debone. Set aside. Add all
other ingredients to pot and cook until done (I cook it about 30 minutes.)
Then I add chicken, shrimp, ham or sausage back in pot and cook a little
longer depending on the meat. If it's shrimp, I only boil 56 minutes
more: If it's ham I only boil 56 minutes If it's sausage I slice and brown
it in a separate pan then add to pot and cook 510 minutes or until tender.
If it's chicken I add and cook for a few minutes. Then I use corn starch
and water to thicken to desired consistency and serve over rice.

EATL Digest 2 August 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.