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Tuesday, May 26, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Shar Peitz
  • Part 1:
  • 1 whole chicken
  • 8 cups water
  • 2 medium onions, quartered
  • 2 ribs of celery, cut into large pieces
  • 2 bay leaves
  • 1 tsp. cayenne pepper or Cajun seasoning
  • Part 2:
  • 11â�„2 cups vegetable oil
  • 11â�„2 cups flour
  • 2 cups chopped onions
  • 1 cup chopped bell pepper
  • 1 cup chopped celery
  • 1â�„2 pound andouille or Polish sausage, finely chopped
  • 1 pound andouille or Polish sausage, cut crosswise into 1â�„4-inch slices
  • 1 small package frozen cut okra
  • 2 TBS chopped green onion
  • 2 TBS parsley, chopped
  • Cooked rice, for serving
Part 1:

Place all of the ingredients in a large pot. Simmer, partially covered, for two hours. Remove the chicken and strain and reserve the broth. When cool enough, pick the meat from the chicken into bite-size pieces.

Part 2:

In a heavy pot, over medium heat, combine oil and flour. Cook, stirring constantly, until the mixture is a dark chocolate brown (about 25 minutes).
Add onions, peppers, celery and the chopped sausage. Cook, stirring, until the vegetables are soft. Add the reserved chicken broth and bring to a simmer.
Cook, uncovered, for about 11�2 hours. Add chicken, sliced sausage and okra. Cook 15 minutes.
Remove from the heat and let sit 5 minutes. Skim any fat that has risen to the surface. Stir in the green onions and parsley.
Serve over steamed rice.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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