Points Of Interest

	T-Boy’s Cajun Grill Creole, La. (337) 542-4002
Tabasco Pepper Plant	Creole One Stop Creole, La. (337) 542-4003

 

Combo Fricassee' - ID# 3222011

Ingredients:
1-1/2  cups of dark roux
2 cups of cut green onion
1/4 cup of dried parsley flakes
3 tbl. spoons of Tony Chachere's
original creole seasoning
1 tsp. of black pepper
1 tsp. of salt
5 boiled egg
2 lbs. chicken pieces
1 lb. ground beef
1 lb. smoked sausage
1-1/2 lbs. pork (country style ribs)
4-5 cups of medium grain white rice
4 quarts of tap water (bottled water if you prefer)

Procedure: 

Place 4 quarts of water in a 10-12 quart pot,

bring to a boil. Add roux, stirring slow and constant 

till roux is dissolved.

While water is heating, boil your eggs

and cook your rice.

After you dissolve the roux, add Tony's seasoning, black pepper,

salt, chicken, sausage, pork and parsley flakes,
one of the two cups of green onions.

Now lower heat to about a low simmer.

Now make meatballs with the ground beef.

When you are done making meatballs, add them to the pot.

Your eggs should be just about done now, if so, put eggs

in the pot as well.

Let simmer for 1-1/2 hours then add the second cup of
green onions and simmer for another 30 min. 
Let cool for about 15 min. before serving.

NOTE:

I serve this dish with, potato salad and green beans.

WARNING! 

This stuff is very hot (heat) and will really burn your skin if it comes in contact with it. 
Be very careful!