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Product Page
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1 lb Manda Smoke Sausage or Manda Andouille
2 lbs Boneless Chicken Meat
1 Onion (diced)
1 can Green Chiles
1 can Diced Tomatoes
2 tbs Diced Jalapenos
3 oz Tomato Paste
2 tsp Minced Garlic
8 cups Water
2 Chicken Bouillon Cubes
½ cup Flour
½ cup Vegetable Oil
You may use either boneless chicken breast meat or boneless chicken thigh meat. But, we suggest a combination of the two.
Cut the chicken and sausage into bite sized pieces. In a large pot, add the flour and the oil and stir over medium heat to make a light brown roux. To do this, you have to keep stirring for 15-25 minutes, so the roux does not burn.
Once the roux is formed, stir in the chicken, the sausage, the diced onion, chilies, and garlic so they are coated with the roux. Add the water, bouillon cubes, tomato paste, diced tomatoes, and the jalapenos and stir very well so the roux is mixed well with the water. Bring to a boil, reduce and lightly boil for 10 minutes. Lower heat and simmer for 45 minutes or until the meat is tender. If you want a thicker sauce, add more tomato paste. Season to taste. Serve over rice or pasta. |
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