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Chicken Gumbo
Description:
Chicken gumbo, serve with rice.
Yield:
About 4 servings.
|
Chicken
Qty |
Unit |
Ingredient |
1 1/2 |
lb. |
Chicken breasts |
1 |
tsp. |
Kosher Salt |
1/2 |
tsp. |
Black Pepper |
1/2 |
tsp. |
Garlic Powder |
|
|
Cayenne Powder (to taste) |
1/2 |
c. |
Flour (for dredging) |
2 |
Tbsp. |
Olive Oil |
Directions:
- Cube chicken into 1-inch pieces
- Season with salt, pepper, garlic powder, and cayenne pepper
- Coat in flour
- Put olive oil in a large, heavy pot over medium heat
- Brown chicken, about 10 minutes
- Remove chicken and set aside
Gumbo
Qty |
Unit |
Ingredient |
1/2 |
c. |
Flour |
4 |
Tbsp. |
Butter |
1/2 |
c. |
Okra (Sliced) |
1/4 |
c. |
Onion |
1/4 |
c. |
Celery |
1/4 |
c. |
Green Bell Pepper |
4 |
c. |
Chicken Stock |
6 |
oz. |
Andouille Sausage |
2 |
cloves |
Garlic (minced) |
1 |
Tbsp. |
File Gumbo Powder |
|
|
Kosher Salt |
|
|
Black Pepper |
|
|
Cayenne Powder |
Directions:
- Pour off excess fat from the large pot
- Combine flour and butter to make a roux
- Cook roux to a dark brown (about 30 minutes)
- Add vegetables and cook for about 2-3 minutes
- Return the chicken to the pot
- Add chicken stock and simmer for about 30 minutes
- Add sausage and garlic and simmer until sausage is cooked through, about 10 minutes
- Add file powder and allow to thicken for a few minutes
- Season with salt, pepper, and cayenne to taste
- Serve with rice
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Copyright 2005-2009, Kevin Worcester
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