Moms Cajun New Orleans Style Creole Food

MOM'S CAJUN NEW ORLEANS STYLE CREOLE

Steps:

• Bake chicken breasts in oven at 350°F until done with whatever seasons you like. The Chef Tony's brand Creole seasoning with some garlic powder works well.
• When chicken is done, add water to it to make the broth. Let cool then shred chicken breasts; set aside.
• Fill bottom of pot with olive oil.
• Add onions, green bell peppers, and celery. Sauté until onions are done. You want to have a pretty even mixture of the three.
• Add flour for thickening.
• Add shredded chicken and "broth", tomatoes (juice too), seasonings and any optional ingredients.
• Simmer for about 30 minutes until all the flavors mesh. You want it to be like a thick stew--if it's too thick add some hot water and if it's too runny add some more tomatoes or some roux (1 stick of butter and 1/2 cup flour melted).
• Serve over warm white rice and if you have it some warm French bread or rolls.
• Sometimes it's too thick if you reheat it--it's completely normal--just add some hot water or tomatoes.