Depot House at Madame Julia's B&B

New Orleans, Louisiana

Specialty Recipe

Madame Julia's Chicken Creole

Since Madame Julia's is named for a legendary free woman of color (and former slave) whose very freedom was a result of her cooking expertise, these recipes are representative of what she might have cooked for her master and his wealthy friends, either at their town house in New Orleans or plantation up river at Pointe Coupee Parish.

Ingredients:

1/4 cup oil

1-1/2 cup chopped onions

1 cup chopped green bell peppers

2 Tablespoons minced garlic

3 whole bay leaves

1 teaspoon dry thyme

2 teaspoons Cajun seasoning containing salt (like Tony Cachere or Zatoiains)

1 cup tomato paste

3 cups crushed whole tomatoes

1 Tablespoon sugar

1 can potil tomatoes, chopped

2 teaspoons Worcestershire sauce

1 cup chicken stock or water

6 large or 8 small boneless, skinless chicken breast halves, cut in strips, and dredged in...

3 Tablespoons flour

In large pot, heat oil and saute onions, celery, pepper, and garlic until onions are clear. Add rest of seasonings, stir until fragrant, and add chicken strips dredged in flour. Stir to keep flour from sticking. When chicken is browned, add tomatoes and paste, sugar, and Worcestershire. 1/2 cup of vermouth may be added; correct seasonings and simmer 15 minutes. Serve over fluffy white rice.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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