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Chicken Gumbo Recipe

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This recipe for Chicken Gumbo, by , is from A Double Portion, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Seals
Added: Wednesday, January 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless chicken breasts, cubed
1 pound chicken andouille sausage
1/2 turkey ham cut into chunks
1 green pepper, sliced coarsely
1 red pepper, sliced coarsely
1 yellow pepper, sliced coarsely
1 package of celery, sliced (include leaves)
1 onion, chopped
1 cup of oil
3/4 cup of flour
1 tablespoon cornstarch
1 tsp soul seasoning
1 tablespoon minced garlic
salt to taste
1/4 tsp crushed red pepper
1/2 tsp tumeric
32 oz organic chicken broth
Gumbo File' to taste

Directions:
Directions:
1. Make a roux with 1/2 cup of flour and oil.2. Add onions, peppers, celery, garlic, and season with tumeric. 3. Add sausage and ham and saute until coated and turn off. 4. Mix 1/4 cup of flour, cornstarch and 1/4 cup of oil in a bowl. 5. Dredge chunked chicken in mixture. 6. Heat 1/4 cup of oil in skillet and sear chicken pieces and set aside.
7. In a large pot pour 32 oz of chicken broth and add celery, sausage, and ham. 8. Bring to a boil and turn down and simmer for 45 minutes. 9. Add chicken and cook additional 10 minutes. 10. Add gumbo file' 11. Serve over saffron rice (recipe misc)

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
45 mintues
Personal Notes:
Personal Notes:
For those allergic to seafood, this is the alternative gumbo. It has been entered into the National Chicken Cooking Contest with the Saffron Rice.

 

 

 

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