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Chicken and Boudin Gumbo Recipe

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This recipe for Chicken and Boudin Gumbo, by , is from Bill's Chow Guide, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

William Rice



1/2 cup all purpose flour
1/2 cup vegetable oil
1/2 pound Creole trinity (chopped onions, bell peppers and celery)
1 quart chicken stock
3 bay leaves
1 teaspoon rubbed sage
1 tablespoon Zatarains Creole Seasoning
3/4 pounds chicken breast, roasted and chopped

Stir flour and oil together in a pot, and heat to make a very dark roux.

Stir constantly so the roux doesn't burn, should be the color of dark chocolate.

Add the trinity (bell pepper, onions and celery) and continue to heat until vegetables turn translucent.

Add hot stock a little at a time until fully incorporated. Add seasonings and chicken.

Simmer for 2 hours, skim the oil from the surface every 15 minutes or so. Season with salt and pepper to taste.

Boudin Rice

1/2 pound pork shoulder, cut into 1/2 inch cubes
1/2 teaspoon black pepper
1/2 teaspoon red pepper, crushed
1 pinch of cayenne pepper
1 bay leaf
1 cup large yellow onion, chopped
2 garlic cloves, whole
1 teaspoon kosher salt
1/2 pound Popcorn rice
1 quarts water
1/4 cup green onion, chopped
1/4 cup Italian parsley, chopped

Mix spices, onion, garlic, pork, and water in an ovenproof pan. Cover with plastic wrap then aluminum foil and bake at 350 degrees Fahrenheit for 2 hours or until pork is tender.

Strain off the liquid and reserve. When the pork has cooled, remove the bay leaves and roughly chop the pork, onions, and garlic.

While the pork is cooling, pour the liquid over the rice in an ovenproof pan. Cover with plastic wrap and aluminum foil. Bake at 350 degrees Fahrenheit for 20 minutes or until rice is soft and fluffy.

Stir the pork, rice, green onions, and parsley together.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
5 hours




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