| Makes: | 30 servings |
| Prep Time: | 45 minutes |
| Cook Time: | 1 hour, 0 minutes |
| Ready In: | 1 hour, 45 minutes |
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Light tasting, satisfying and a dish to feed the multitudes, this very popular classic sandwich is served at most traditonal Cajun weddings. Great for holiday parties too. |
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| Ingredients |
| 3 loaves fresh white bread or sandwich bread |
1 stalk of celery for boiling |
| 1/2 cup sweet pickle relish or more to taste |
2 ribs celery chopped fine |
| 1 fryer at least 3 pounds |
1 onion for boiling |
| 2 shallots for boiling |
1 cup mayonnaise or salad dressing more or less for consistency |
| salt and black pepper to taste |
1 small onion for grinding optional |
| 1 small bell pepper for grinding optional |
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| Directions |
Put the chicken, celery, onion, shallots in a large stock pot and cover with water. Season with salt and pepper. Boil the chicken until tender.
When cooked, cool and remove meat from the bones. Discard the skin but reserve the stock. Grind the meat together with the boiled celery, shallots, onions and the rest of the chopped celery. Add the optional onion and bell pepper at this time. Use the chicken stock if the consistency is too dry. This will also impart additional flavor. Add the pickle relish and enough mayonnaise to make a good spreading consistency.
Cut the crust off the bread (freeze this to make bread pudding) and spread the mixture on the bread. Either cut in half for triangles or cut in four. Keep the sandwiches covered before serving as the bread has a tendency to dry out. |
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