Ingredients
- 12 pepperoni (inches)
- 2 smoked chicken breas
- 1/2 in larger hunks
- 1/4 one stick
- 1,400 ml chicken broth prepare vegetables
- 270 gr green pepper
- 240 gr onion
- 200 gr celery
- 18 gr dry roux
- 2 gr pepper (red)
- 1 gr black pepper
- 1 gr thyme
- 1 gr dry parsley flakes
- 1 gr gumbo file powder
At the same time, add more roux to thicken if desired. Serve in bowl over lots of rice. For additional smoke flavor, wrap the chicken bones and skin in cheese cloth and place in the mixture at the same time as the pepperoni. Remove all the bones and all the skin before stirring in the chicken pieces. Makes 8 to 10 servings. == Courtesy of Dale & Gail Shipp, Columbia Md. === Converted by MMCONV vers.
1.50
