Chicken Gumbo Recipe
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Category: |
Category: |
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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
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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. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:10 minutes |
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