Barriehie
Forum GOD!
Add in the obligatory rice and this will easily feed a hungry dozen.
Ingredients
Method
Prepare your broth.
Saute all your vegetables in the butter and olive oil until the onions are translucent.
Chunk your chicken. I use half and half white and dark meat.
All in the pot! Since the chicken is already cooked I only low simmer this about 20 minutes. I like my soups thick so stirring in the roux will break it up more.
All done. It's best if left overnight for the flavors to meld.
Ingredients
- 3 lbs. of chunked chicken. I use leftover chicken so preparation time is shorter.
- 2 onions, sliced
- 4 celery stalks, diced
- 3 quarts of stock, broth, or water
- 1 garlic bulb, minced
- 1 handful of sweet chili's, diced
- 8 oz of chopped okra
- Several bay leaves
- 1 tsp sage
- S & P to taste
- 2 Tbsp filé powder
- 2 Tbsp cayenne powder or several fresh or dried chili's
- 1 stick of butter or margarine + 1/4 cup olive oil
- Optional - roux to thicken
Method
Prepare your broth.
Saute all your vegetables in the butter and olive oil until the onions are translucent.
Chunk your chicken. I use half and half white and dark meat.
All in the pot! Since the chicken is already cooked I only low simmer this about 20 minutes. I like my soups thick so stirring in the roux will break it up more.
All done. It's best if left overnight for the flavors to meld.
