South Louisiana Chicken Spaghetti
- 4 tablespoons vegetable oil
- 4 tablespoons flour
- 1 (4 ounce) can tomato
- 1 (4 ounce) can tomato paste
- Salt and pepper
- Meat tenderizer
- Cayenne pepper
- 3 large onions
- 1/2 bunch celery
- 1 bunch shallots
- 1/4 green bell pepper
- 1 large can mushrooms stems and pieces
- 1 cup packed
- 5 bay leaves
- 1/2 squeezed lemon, with rind
- 1 teaspoon
- 1 teaspoon Tabasco sauce
- Salt and pepper
- 1 cup sweet red wine
- In a large, iron pot, slowly heat oil and flour, very slowly and stirring all
the while. Keep fire low as possible and stir constantly with a spatula, for this
roux burns easily. Cook until the roux is the color of milk chocolate.
- Meanwhile, prepare an additional roux of tomato sauce and tomato paste. In another
iron skillet, combine tomato paste and tomato sauce and cook over very low flame,
stirring constantly. This usually takes longer than the flour roux. The roux will
be done when it turns a dark brown color.
- While the roux is being cooked, season chicken that has been cut into small pieces
by sprinkling on salt and pepper, meat tenderizer, Accent, Season-All and cayenne
pepper. Dip each piece in flour and brown on all sides. Set aside.
- Finely chop onions, celery, shallots and bell pepper. Sauté in the finished flour
roux until vegetables are tender, stirring constantly. If the roux begins to stick,
add a very small amount of oil.
- Add the browned chicken, mushrooms, tomato roux and enough water to give a good
liquid consistency, but not watery. Bring to boil, then immediately turn down to
- Add brown sugar, bay leaves, lemon juice with rind, Accent, oregano, Tabasco
sauce, and salt and pepper. Simmer, stirring occasionally, for 3 to 4 hours, or
until chicken begins to fall off the bone.
- Fifteen minutes before the chicken is done, add 1 cup of any sweet red wine,
the sweeter the better.
- Serve over cooked spaghetti.
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