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:
Liquids:
2 cups chicken/bacon stock (see above)
1 can health valley fat free beef broth no salt added
1 can health valley fat free chicken broth less salt
Trinity:
1 large yellow onion, diced (350 grams)
• 2 small green bell pepper, diced (10 oz.)
• 4 stalks celery, diced (2 cup)
Meats:
(5 oz.) 6 slices bacon, cut into 1 inch pieces, +
all the bacon drippings for sauteing
7 ounces chorizo (plus drippings)
6 oz. of cooked meat from the chicken stock
8 oz. roast dark meat chicken, bones & skin removed, cut into 1 inch pieces
6.5 ounces pepperoni (130 cals/ounce/12g fat/6 gprotein) oh boy oberto - plus drippings
34 oz./2.12 lbs. ground beef - plus drippings
1 lb. turkey thigh meat, skin & bones removed (save for stock)
Seasonings:
• 6 tablespoons Cajun seasoning
• 15 small cloves garlic, minced
• 1 (28 ounce) can fire roasted tomatoes
1 14.5 oz. can diced tomatoes (used garlic & onion Muir Glen)
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon hot pepper sauce
• 1 tablespoon & 1 tsp. Worcestershire sauce
• 1 tablespoon & 1 tsp. file powder
• 3 bay leaves
3 oz. mushrooms
3 oz. zucchini
. 1 oz. ancho chili (two small) seeds removed, chopped fine
1 T salt
* 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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