Man I could throw down an excellent pastalaya with red gravy. The ingredients are a lil weird and throw people off, but goddamnit does it taste sooooo f’n good!!!
I mean who thinks adding Worcestershire sauce, chicken boullion, diced tomatoes & chiles together in the first place! Three distinctly different tastes!!!! But add in a yellow onion, green bell pepper, heavy garlic powder, heavy dose of Tony’s, plus black pepper, among others. Slow simmer that with a 2-3lbs of chicken tenderloins diced up in the pot. Serve it over either egg noodles or rotini noodles. F’n heaven!
Then ya gotta take ya either a fresh loaf of French bread, or use your bread maker if ya have one. We use a bread maker for added freshness. Bake up a loaf light and golden brown. Then slather the fuck out of it with Chef Samy Garlic Butter with Parmesan cheese sprinkled on top. Dip that bread into the red gravy on your plate and be fat and mother fuckin happy son!!!!
Either that or some sloooow made from scratch chicken and sausage gumbo or seafood. No store bought rue’s or anything. Make the rue from scratch with the oil, flour, butter, etc. Stir that for 40-60min to get the color and taste just right! Can’t ignore that part because the rue makes or breaks the pot! Then use 3lb chicken tenderloin with 8-10 links of Cajun green onion sausage sliced in there too. Gotta prep some potato salad too with the potato’s boiled in crab boil. Gotta put that tater salad scoop on top of the gumbo! Ahhhhh, heaven!
Dog, ain’t no way I’ll ever be below 8% BF with the heavenly foods round here. Plus the wife can cook her ass off too. Always got something cookin here. Currently smellin the kitchen now with stuffed bell peppers cookin away with some red gravy on top. Mmmmmmmmmm!!!!!
Cage