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“This recipe comes from one of my grandma's old cookbooks from Louisiana.”
READY IN:
1hr 15mins
SERVES:
10-12
YIELD:
1 pot
UNITS:
US

Ingredients Nutrition

Directions

  1. To make roux, use 2 tablespoons of oil and 3 tablespoons flour, and add to saucepan.
  2. Cook over medium-low heat, stirring until smooth and brown, set aside.
  3. Boil all meat chunks together.
  4. Chop eggs and lemons in very small pieces.
  5. After meat is cooked and tender, remove and cut into smaller pieces.
  6. Fry onions in the roux for 3 minutes.
  7. Add the broth and meats and remainder of ingredients, except wine, and let cook for 30 minutes.
  8. Just before serving, add the wine.

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