2

Tbs

cooking oil

1

lb

chicken. Cubed or whole

½

lb

Aundouli

1/2

lb

Tasso, chopped

1

cup

chopped onion

½

cup

chopped bell pepper

½

cup

chopped celery

1

cup

chopped bell peppers, red, yellow, orange...For color

3

Tbs

dark roux

2

tbs

minced garlic

2

tsp

Cajun seasonings

1

tsp

salt

1

tbs

paprika

1

tsp

hot sauce

14

oz

can diced tomatoes, drained

2

tbs

dried Thyme

3 ½

cup

chicken stock

2

cup

long grained rice, uncooked

¼

cup

minced parsley

½

cup

green onion. Chopped

¼

tsp

Rosemary

¼

tsp

white pepper

¼

tsp

File'

1

Heat cooking oil over med heat, add Tasso and cook till browned. Add onion, celery, bell pepper. Saute for 5 minutes.

2

Add roux, garlic, cajun seasoning. Salt, paprika, hot sauce and diced tomatoes. Cook for approx 10 min till Roux is dissolved. Add Thyme and continue to cook for 2 min.

3

Add stock and bring to boil. Add rice and chicken and bring back to boil, cover and lower fire cooking for 30 minutes, stirring every 10 minutes. Remove from fire and add parsley & green onions.

4

Serve with hot buttered bread.