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SAUCE PIQUANTE
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Cajun
Amount Measure Ingredient -- Preparation Method
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1 Hen (4-5 lb.)
1 c Chopped celery
1 c Chopped bell pepper
1 cn Tomato paste (small)
1 t Sugar
5 c Water
2 cn Crabmeat
3 cn Shrimp, drained
2 c Chopped onion
4 Cloves garlic, fine chop
1 cn Ro-Tel tomatoes
Salt & red pepper to taste
1 sm Can mushrooms (optional)
Chopped green onion tops and
Parsely
Saute chicken until meat comes off the bone, remove from pot and debone.
Add onion, celery 4 cloves garlic and bell pepper to drippings in pot and
saute in chicken fat until clear. Add deboned chicken, tomatoes, tomato
paste, salt, red pepper and sugar; simmer 5-10 minutes. Add onion tops,
parsley and mushrooms.. Add water; more water may be necessary, add
according to desired thickness. Cook, slow heat, for 3 to 4 hrs.
Approximately 20 minutes before serving, add crabmeat and shrimp. Season
to taste, and serve over rice. Courtesy Telephone Pioneers BillSpalding *P
CRBR 38 A
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