Five Star Chicken Gumbo
If you've never eaten authentic creole, you truly don't know what you're missing. I discovered this Louisiana favorite while residing there, and it was love at first bite. This dish has a very unique taste that defies description. There is quite a bit of chopping involved, but you're doing yourself a serious disservice if you don't give this recipe a try. You can use Crawfish rather than shrimp. Crawfish are simply not plentiful where I now live, and shrimp are less expensive even when Crawfish are available.
INGREDIENTS
Nutrition- 3large chicken breast halves
- 1⁄4
- 1⁄4cup vegetable oil
- 1
- 1⁄2cup flour
- 5tablespoons butter
- 1
- 1
- 4
- 8
- 1⁄4
- 1⁄4
- 4cups hot water
- 1
- 2cups sliced frozen okra
- 4
- 1
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DIRECTIONS
- Put 5 bouillon cubes in 4 cups hot water to start desolving.
- season chicken with salt and pepper.
- heat oil in heavy bottomed dutch oven over medium-high heat.
- cook the chicken until browned just slightly on both sides and remove.
- add sausage and cook until browned, then remove.
- add 5 tbsp of butter and let it melt.
- slowly sprinkle the flour over the oil/butter mixture stirring constantly.
- cook over med heat, stirring consantly until the color of peanut butter.
- add onion, garlic, green pepper and celery and cook for about 10 minutes.
- add worcestershire sauce, salt and pepper to taste and the 1/4 bunch italian parsley.
- cook, while stirring frequently, for about 10 minutes.
- add 4 cups hot water with bouillon cubes, whisking constantly.
- add chicken and sausage and green onions.
- bring to a boil, then reduce heat, cover and simmer for 45 minutes.
- add tomatoes and okra.
- cover and simmer for 1 hour.
- add shrimp and cook for 5 minutes.
- serve over equal parts rice.
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