Ingredients Jump to Instructions ↓

  1. -Spice mixture: 1/4 ts White pepper

  2. 1/4 ts Red pepper

  3. 1/2 ts Black pepper

  4. 1/2 ts Thyme

  5. 1 ts Dry parsley flakes

  6. 1/2 ts Gumbo file powder

  7. - -Vegetables: 2 c Onion

  8. 2 c Green pepper

  9. 2 c Celery

  10. -meats: 2 Smoked chicken breasts.

  11. 12 Inches pepperoni.

  12. -broth: 6 c Chicken broth

  13. 1/2 inch 1/4 teaspoon. one stick (about 12 inches) pepperoni, cut into moderately thick slices. (say 1/8 inch or about twice as thick as presliced pizza pepperoni usually is) Preparation: Using cast iron dutch oven, take the large cut onions and singe them over medium high heat in the dry pan for about 3-4 minutes, stirring constantly. Then add the rest of the vegetables and cook for about 5 minutes more on medium heat, stirring frequently. Then add spice mixture

  14. 2 tablespoon dry roux. Add the broth and the pepperoni slices. Turn heat down to medium low and simmer for at least

  15. 1/2 hour or until vegetables are tender and flavors are merged. About 5 minutes before serving, add the chunks of chicken breasts to the mixture.

Instructions Jump to Ingredients ↑

  1. 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.


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