2 T. olive oil
2 tsp. butter
4 T. flour
2 cups chopped onion
2 T. minced garlic
2 7 oz. cans Mexicorn, drained
1 10 oz. can Ro-Tel
1 14 oz. can black eyed peas (optional)
3 lbs. chicken tenders
1 tsp. salt (optional)
Satan's Breath® Cajun Blend
1 T. Cayenne pepper sauce
Salt and pepper chicken in the normal way to fry. Now
put enough olive oil in a wok and brown chicken tenders and
cook till most done. Remove from wok and set aside.
Drain and mash the black eyes peas and half the corn.
(You can put them in the blender with 1 T. corn juice.)
Put olive oil and butter in the wok. When the butter has
melted, add the flour and blend till smooth. Add the
mashed corn and peas. Cook and stir so they will not
stick. Make a golden brown roux then add the chicken
back in with the garlic, tomatoes, whole corn and onions.
Salt to taste. if mixture is to stiff, add a little
water. Be sparing for this is the finish dish and
suppose to look like a thick dish. Let it simmer for 15
minutes to mix all the flavors.
Serves 6 to 8.
Good over rice.