Ingredients:
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 peppers ( 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:
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.
Servings: 6
Time preparation: 15 min.
Time total: 105 min.