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Cajun Chicken -- see Roux recipe Recipe

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This recipe for Cajun Chicken -- see Roux recipe, by , is from The Springer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim and Slug Massey
Added: Saturday, April 22, 2006

Category:
Category:

Ingredients:  
Ingredients:  
flour
1 lge whole chicken
1 link keilbasa sausage
50-100 med frozen or fresh shelled and deveined shrimp
1 pkge frozen crawfish tails
1 can crab meat not drained
5 stalks celery split and chopped
1 lge onion chopped and diced
4 bunches green onion --chop all
2 green pepper, chopped and diced
3 pods garlic minced
1/2 cup parsley
1 16 oz frozen okra

Directions:
Directions:
In a 2 1/2 gal pot, boil 1 whole chicken for about 1 hour or until the meat comes off easily. Remove chicken,cool and debone. Set meat aside. Using the chicken broth, ( should fill the pot about 1/2 full) add water if needed. Add the red roux flour mixture. Turn on the heat and whisk roux and broth blending thoroughly. Bring to boil, simmer for about 30 minutes. Add chopped celery, onion, green pepper, garlic, and the 2 bunches green onion. Shred half the chicken, but leave the other half in bigger bite size pieces. Add to the gumbo. Add crawfish tails, shrimp and crab if making a seafood gumbo. Boil slowly until vegies are tender, about 1 hour. Add frozen okra and remaining bunches of onion, and parsley. Bring back to a slow boil , and salt to taste. Cook another 15--20 min. When gumbo is done, put it over white rice, about 1/2 cup for each individual.

Number Of Servings:
Number Of Servings:
Makes a large amt. Good for several meals.
Personal Notes:
Personal Notes:
Yummy!!!

 

 

 

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