Chicken Gumbo
- Ready In:
- 2hrs 20mins
- Ingredients:
- 17
- Yields:
-
12 bowls
- Serves:
- 12
ingredients
- 236.59 ml flour
- 2838.0 ml water or 2838.0 ml chicken broth
- 78.78 ml vegetable oil
- 4 chicken breasts or 6 chicken legs-thighs
- shelled shrimp (optional)
- 2 medium chopped onions
- 1 garlic clove, chopped
- 3 green peppers, finely chopped
- 4 piece celery, chopped
- 14.79 ml file powder (fee-lay)
- 4.92 ml cayenne pepper
- 1 bay leaf
- 4.92 ml dried thyme
- 7.39 ml ground black pepper
- 226.79 g smoked ham or 226.79 g sausage, chopped
- 118.29 ml green onion, finely chopped
- 29.58 ml parsley, finely chopped
directions
- To make dry roux, heat a large (heavy) pan over med/high heat. Add the flour and stir constantly from the middle out until flour is the color of cinnamon (~30 min).
- Take the roux out of the skillet and set aside in a bowl.
- Bring water or broth to a boil and simmer over med/high heat.
- In a large, heavy skillet heat oil until hot but not smoking. Brown chicken until golden (~3 min on each side).
- Drain meat on paper towels and add to simmering water or broth.
- Drain all but 3 tbspns. oil from pan and add onions, garlic, peppers, celery, and file powder. Cook over med. heat until onions are soft (~10 min). (The file will become ropy at first, but will liquefy as it cooks.).
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