cut in : sm pieces 3 TB Paul Prudhomme's Poultry : Magic 1 lb unsalted butter 1/2 c chopped green peppers 1/4 c chopped celery 1/3 c chopped yellow onion 1/3 c chopped green onion 1 Habanero or Scotch Bonnet : pepper, :
seeded and : chopped 1 jalapeno pepper, -- seeded : and chopped 2 TB Jamaican jerk sauce 1 pn black pepper 1 pn white pepper 1 pn red pepper flakes 1 pn salt 1 ts dry jerk seasoning 1/2 c vegetable oil 1/2 c flour 1 qt heavy cream 2 c chicken stock 1/3 c tomato sauce 1/3 c tasso or smoked ham Season the chicken pieces with Poultry Magic. Melt 1/2 pound butter in a 4-quart saucepan. Add the chicken pieces and saute until cooked, about 7 minutes. Remove the chicken and drain it on paper towels. Pour off the butter from the saucepan and then add all the vegetables and seasonings. Cook over low heat, stirring occasionally, until the vegetables soften, about 10 to 15 minutes. As the vegetables soften, make a roux. Heat the vegetable oil until it begins to smoke. Reduce the heat and add a small amount of flour and stir to combine. Keep adding the flour in small amounts until all the flour is incorporated with the oil and the flour mixture is caramel colored. Stir constantly to keep the roux from scorching. When the vegetables have softened, add the cream, chicken stock, tomato sauce, cooked chicken and tasso. Cook until the liquid has reduced by half. Add the roux, one tablespoon at a time until the mixture has thickened moderately. Stir in the rest of the butter, one tablespoon at a time, until incorporated. Serve over a large square of cornbread. Recipe By :CHEF DU JOUR CHEF JIMMY BANNOS SHOW #DJ9156 From: Meg Antczak <meginny@frontiernet.