A classic Sunday dish.
Cut the hen into small pieces. Salt and pepper and fry in oil until brown. Lift into a large kettle, cast iron pot or heavy duty pot. Add water, celery, green pepper, green onions, bay leaf, juice only of mushroom and olives and bring to a boil.
In a separate pan, simmer the tomato paste, sugar and water for 1 hour, stirring to keep from sticking.
Mix tomatoes and chicken together and simmer for 30 minutes longer. Salt and pepper to taste. Add mushrooms and olives just before serving. Serve over rice and add a salad.
Eggnog is one of our favorite holiday drinks and it makes an INCREDIBLE addition to these unique pralines we invented…
Interestingly the gravy is not sweet; caramelizing burns out the sweetness.
This hot chocolate is one of the things I looked forward to most during the holiday season. Cold weather outside…
Jason's adaptation on this Crawfish Étouffée comes from a combination of a few different recipes. This recipe makes enough to…
This recipe is very similar to meatball stew, but doesn't require you to make meatballs. It also has a different…
Shrimp and Egg Stew is a popular Louisiana dish, enjoyed by many. It's not only delicious, but it's easy to…