Chicken Sauce Piquant and Vegetables

1-1/2 pound chicken
1 large onion, chopped
1 large bell pepper, chopped
2 ribs celery, chopped
Salt, red pepper, garlic powder
1 can Rotel tomatoes
One 6-ounce and One 16-ounce tomato sauce
1/4 cup roux (light brown)
2 cups water (divided)
Two 16-ounce cans petit pois peas, drained
1/4 pound fresh mushrooms (or one large jar sliced and drained)
Tabasco to taste

Cut up chicken and season with salt, red pepper and garlic powder to taste. Put small amount of oil in large black iron pot and heat. Add chopped onions, bell pepper and celery. Cook Until onions are transparent. Add tomatoes and tomato sauces with about 1/2 cup water and Stir until mixed with vegetables.

Add roux and more water to make thick gravy. Heat until bubbly. Turn burner to low and simmer for 2 hours, or all morning, adding water as needed. Watch that it does not stick or burn. Add chicken to gravy. (You may want to brown chicken first). Cook for about 45 minutes to 1 hour or until chicken is tender. Add peas and mushrooms and cook for about 10-15 minutes. Add Tabasco to taste. Serve over fresh hot rice. Freezes well without rice.

Serves 6.

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Cajun Country -- New Iberia, Louisiana