Chicken Gumbo Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 chicken (4-5 lbs.)
2 quarts chicken broth (use broth from cooking chicken. If more is needed, use boxed chicken broth.
1 1/2 sticks butter
1 cup flour
4 medium onions, chopped fine
1 bunch celery, sliced
3 cloves garlic, minced (I use garlic in jar)
1 bunch green onions, chopped including tops
1 can (6oz.) tomato paste
2 cans (20 oz. each) tomatoes
2 T. dried parsley
1 t. oregano
2 T. salt
1 t. thyme
1 T. black pepper
2 T. gumbo file
1 t. red pepper
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Directions: |
Directions:Cook chicken in salted water (I usually add a chicken bouillon to water for more flavor). I cook with a pressure cooker but it is not necessary. Add as much water as you can to have more broth for later. When chicken is done, remove skin and bones. In a large pot, make a brown roux with the butter and flour (cooking together until it is the color of a copper penny--stirring all the time). Add two quarts of broth, mixing well. Add rest of ingredients and chicken. Simmer for two hours, stirring often. Serve over rice. |
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Personal
Notes: |
Personal
Notes: I like to have all my vegetables chopped before I start cooking. Also have spices measured, ready to add. I use my own frozen tomatoes. If you need to buy canned tomatoes, I would mash them or put in food processor so they are not chunky. This recipe makes a lot of gumbo but it freezes well. I like to freeze it in 1 quart bags so it's ready to pull out when I'm too tired to cook!
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