"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken Gumbo Recipe

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This recipe for Chicken Gumbo, by , is from The Stormy Kaczor Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stormy Kaczor
Added: Wednesday, October 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 Fresh Skinless Chicken Drumsticks
4 Fresh Boneless, Skinless Chicken Thigh Cutlets
1/4 cup all-purpose flour
1 can chicken broth, 14 oz.
2 teaspoons Cajun seasoning blend
or 2 teaspoons Creole seasoning blend
2 tablespoons vegetable oil
1 large onion, chopped
1 cup celery, thinly sliced
3 cloves garlic, minced
1 can stewed tomatoes, 14 1/2 oz., undrained
1 large green bell pepper, cut into 1/2-inch pieces
1 bay leaf
1 tablespoon gumbo filé powder

Directions:
Directions:
1. Wash hands. Combine flour and Cajun seasoning blend in resealable plastic bag. Add chicken, 2 pieces at a time; shake to coat. Reserve excess flour mixture. Wash hands.

2. Heat oil in large deep pot to medium. Add chicken and brown on all sides; transfer to plate and set aside.

3. Sauté onion, celery and garlic about 5 minutes. Add reserved flour mixture; cook 1 minute, stirring frequently. Add stewed tomatoes, broth, bell pepper, and bay leaf. Bring to a boil.

4. Return chicken to pan. Cover and simmer over low heat, stirring occasionally, 30 minutes or until chicken is done (internal temp 180°F). Stir in filé powder to thicken. Remove from heat; discard bay leaf.

Serving Suggestion: Serve gumbo in shallow bowls topped with rice and chopped fresh parsley. Refrigerate leftovers.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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