Classic Chicken Gumbo 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. From: Michael
Orchekowski (Home_Cooking)
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. From: Michael
Orchekowski (Home_Cooking)
Source from luhu.jp