Classic Chicken Gumbo From Tony Burke Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Vegetable shortening,
2 tbsp: Flour, all-purpose
2: Onions, finely chopped
1: Green bell pepper, fine chop
5 cup: Warm chicken broth,
8: Tomatoes, peeled/chopped
1/2 lbs: Okra, cut into 1/4" pieces
1/2 cup: Uncooked rice,
2 Ribs: celery, chopped
1 tsp: Salt,
1/2 tsp: Pepper,
1/4 tsp: Thyme,
1: Bay leaf,
1: Broiler-fryer chicken, cooked
Directions:
1. In large Dutch oven, melt shortening over low heat; add flour and
cook, stirring, until brown, about 10 minutes (do not hurry; if flour
burns, roux is ruined).
2. Add onions and bell pepper; cook until onion is translucent, about
5 minutes.
3. Slowly add warm broth; stir until broth reaches a boil.
4. Add tomatoes, okra, rice, celery, salt, pepper, thyme and bay leaf;
bring to a boil.
5. Add chicken; when mixture boils again, reduce heat to low, cover
and cook about 20 minutes.
6. Stir and cook, covered, 20 minutes longer.
Source from luhu.jp
cook, stirring, until brown, about 10 minutes (do not hurry; if flour
burns, roux is ruined).
2. Add onions and bell pepper; cook until onion is translucent, about
5 minutes.
3. Slowly add warm broth; stir until broth reaches a boil.
4. Add tomatoes, okra, rice, celery, salt, pepper, thyme and bay leaf;
bring to a boil.
5. Add chicken; when mixture boils again, reduce heat to low, cover
and cook about 20 minutes.
6. Stir and cook, covered, 20 minutes longer.
Source from luhu.jp
Tags
Cajun