Ingredients
- Start by making chicken & bacon stock, or using frozen:
2 cups Slow simmered chicken stock made from:
pan roasted leftover bones, meat & skin of approx. 1 small roasting chicken (skin, bones, & meat removed after cooking; set aside meat for later)
parsley stems (about a bunch's worth)
1 slice bacon (1 oz.)
1 tablespoon fungus among us dried mushroom blend
Ingredients:
2 cups chicken/bacon stock (see above)
Trinity:
1 onion, diced (7 ounces)
• 1 small green bell pepper, diced (5 oz.)
• 2 stalks celery, diced (1 cup)
Meats:
• (5 oz.) 6 slices bacon, cut into 1 inch pieces, +
• all the bacon drippings for sauteing
• 7 ounces chorizo
* 6 oz. of cooked meat from the chicken stock
• 8 oz. roast dark meat chicken, bones & skin removed, cut into 1 inch pieces
Seasonings:
• 1.5 tablespoons Cajun seasoning
• 5 small cloves garlic, minced
• 1 (28 ounce) can fire roasted tomatoes
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon hot pepper sauce
• 2 teaspoons Worcestershire sauce
• 1 teaspoon file powder
• 2 bay leaves
3 oz. mushrooms
3 oz. zucchini
. .5 oz. ancho chili (one) seeds removed, chopped fine
* Alternate meat ideas:
• 1.5 cups chopped cooked ham
• 1.5 cups cooked andouille sausage, sliced
• 1.5 cups cooked chicken, cut into bite-sized pieces (or)
• 1/2 pound cubed cooked ham
• 1/2 pound cubed cooked chicken
• 1/2 pound cubed smoked sausage
Description
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