• 4 chicken breasts
• 4 chicken thighs, bone-in
• 3 yellow onions
• chicken broth or bouillon
• ½ jar Roux
• 1½ lb. down-home sausage
• Tasso ham
• green onion tops
• parsley
Directions
1. Chop onions to the desired size, cover bottom of pot about 1 inch.
2. Add chicken and stock. Boil chicken for about 20 minutes.
3. Remove chicken from broth to be de-boned.
4. Add Roux to the pot, bring to boil to dissolve. Cook on low for about 45 minutes (may need to add liquid).
5. Remember to allow room to add the meat back to the pot.
6. Pan fry sausage and Tasso to remove grease.
7. Add de-boned chicken and sausage to pot, continue to simmer 30-45 minutes.
8. Add onions and parsley, cook for about 10 minutes.
*May need to skim the grease off the top.
Recipe courtesy of Sara Menard Huber, a senior food scientist at Brakebush Brothers, and was printed in the October|November 2021 Rural Route.
Leave a Reply