1 fryer, cut up
Salt, black and red pepper
Onions, bell pepper, and celery, about 1/2 cup each
1 can beer
Small can of V-8 juice
1 can mushrooms
2 tablespoons instant roux
Season chicken with salt, pepper and red pepper, and brown in small amount of oil in iron pot. Remove chicken, add onions, bell pepper, and celery; sauté until wilted well. Return chicken to pot and add can of beer; when it stops foaming, add a small can of V-8 juice. Let cook for a few minutes and add 2 tablespoons Tony Chachere’s instant roux to thicken (more or less to your liking). Cook over low heat until done. Just before serving add 1 can of mushrooms. Serve over pasta or rice.
This recipe has not been rated. Be the first to rate this recipe!