Saturday, January 22, 2011


 Recipe was in the Observer on Wednesday - I just got back from New Orleans so I was excited to make it!

Make a quick chicken broth
Make a roux

shred the bone-in chicken breasts that were boiled to make the broth

Cook some veggies in the roux then add the broth

Add some browned sausage and shrimp and put in the shredded chicken

Yummy!  Serve over white rice (or brown if that is all you have - like me!)

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