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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:

  1. Cube chicken into 1-inch pieces
  2. Season with salt, pepper, garlic powder, and cayenne pepper
  3. Coat in flour
  4. Put olive oil in a large, heavy pot over medium heat
  5. Brown chicken, about 10 minutes
  6. 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:

  1. Pour off excess fat from the large pot
  2. Combine flour and butter to make a roux
  3. Cook roux to a dark brown (about 30 minutes)
  4. Add vegetables and cook for about 2-3 minutes
  5. Return the chicken to the pot
  6. Add chicken stock and simmer for about 30 minutes
  7. Add sausage and garlic and simmer until sausage is cooked through, about 10 minutes
  8. Add file powder and allow to thicken for a few minutes
  9. Season with salt, pepper, and cayenne to taste
  10. Serve with rice

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Copyright 2005-2009, Kevin Worcester