Post by Kathy on Feb 11, 2006 23:29:44 GMT -5
Cajun Gumbo
Ingredients
4 # chicken thighs
1/4 cup olive oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1/3 cup all-purpose flour
2 cloves garlic, crushed
1 (28-ounce) can tomatoes
2 cups chicken broth or water
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried thyme
1 dried bay leaf
1 (10-ounce) package frozen sliced okra
1 1/2 # crabmeat, shrimp, crawfish or lobster
1 # andouille sausage or hot smoked sausage-sliced in rounds
1/2 cup chopped fresh flat-leaf parsley
Directions
Preheat oven to 350°F.
Place chicken thighs in a single layer on a shallow baking pan and season with salt and pepper.
Bake 45 to 50 minutes or until done*.
Remove chicken from pan and set aside to cool. Deglaze pan with a little water, scraping the bottom to remove any browned bits and pour pan juices into a fat separator and set aside.
When chicken is cool enough to handle, pick meat and discard skin and bones.
Meanwhile, heat oil in a large, heavy-bottomed pan over medium heat.
Add onion and green pepper and cook until tender, about 10 minutes.
Stir in flour, reduce heat to low and cook 5 minutes, stirring constantly. Add garlic, and cook for 2 more minutes, or until fragrant.
Stir in tomatoes (undrained), chicken broth, red pepper flakes, thyme and bay leaf.
Increase heat and bring to a boil.
Reduce heat and simmer until slightly thickened.
Cover and and cook for 30 minutes, stirring occasionally.
Add chicken, sausage, pan juices (discard fat) and okra. Return to a boil, reduce heat and simmer for 15 to 20 minutes.
Stir in crab(seafood) and parsley.
Cook gently 5 to 10 minutes until crab is thoroughly warmed (if using shrimp, shrimp should be pink and opaque throughout).
Season to taste with salt and pepper.
Serve over rice in soup bowls.
Makes 6 servings
Ingredients
4 # chicken thighs
1/4 cup olive oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1/3 cup all-purpose flour
2 cloves garlic, crushed
1 (28-ounce) can tomatoes
2 cups chicken broth or water
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried thyme
1 dried bay leaf
1 (10-ounce) package frozen sliced okra
1 1/2 # crabmeat, shrimp, crawfish or lobster
1 # andouille sausage or hot smoked sausage-sliced in rounds
1/2 cup chopped fresh flat-leaf parsley
Directions
Preheat oven to 350°F.
Place chicken thighs in a single layer on a shallow baking pan and season with salt and pepper.
Bake 45 to 50 minutes or until done*.
Remove chicken from pan and set aside to cool. Deglaze pan with a little water, scraping the bottom to remove any browned bits and pour pan juices into a fat separator and set aside.
When chicken is cool enough to handle, pick meat and discard skin and bones.
Meanwhile, heat oil in a large, heavy-bottomed pan over medium heat.
Add onion and green pepper and cook until tender, about 10 minutes.
Stir in flour, reduce heat to low and cook 5 minutes, stirring constantly. Add garlic, and cook for 2 more minutes, or until fragrant.
Stir in tomatoes (undrained), chicken broth, red pepper flakes, thyme and bay leaf.
Increase heat and bring to a boil.
Reduce heat and simmer until slightly thickened.
Cover and and cook for 30 minutes, stirring occasionally.
Add chicken, sausage, pan juices (discard fat) and okra. Return to a boil, reduce heat and simmer for 15 to 20 minutes.
Stir in crab(seafood) and parsley.
Cook gently 5 to 10 minutes until crab is thoroughly warmed (if using shrimp, shrimp should be pink and opaque throughout).
Season to taste with salt and pepper.
Serve over rice in soup bowls.
Makes 6 servings
