Friday, February 19, 2010

Recipe of the week: Chicken and vegetable gumbo

We don't eat pork or seafood so finding a recipe that didn't have either was difficult. I like lots of vegetables, including okra and tomatoes in my gumbo....this is what I came up with. A Votre Sante!


Chicken and vegetable gumbo

1/4 cup plus 1 Tbsp oil (half olive oil half canola oil)
1/4 cup unbleached flour
2 cups onion chopped
1 cup celery chopped
1 small green bell pepper chopped
1 cup okra chopped
2 tsp Cajun seasoning
1 can diced tomatoes
3 bay leaves
4 cups chicken broth
2 cups water
1 lb chicken Cajun sausage or other chicken sausage
2 lbs boneless skinless chicken breast
fresh ground pepper to taste
red pepper to taste
Louisiana hot sauce
rice

In a dutch oven or large pot combine the oil and the flour over medium heat. Cook, stirring constantly at first then occasionally for 35 to 45 minutes, to make a dark brown roux, you want it to be somewhere between the color of carmel and chocolate. (I cooked mine for about 40 minutes). Meanwhile, chop all your vegetables. Brown the sausage in another pan, then slice into 1/2 inch thick pieces. Cut chicken breasts into small pieces and brown in sausage grease, season with salt, pepper and Cajun seasoning.

Once your roux is the desired color add the chopped onion, celery and bell pepper stirring until the vegetables are slightly tender. Add the sausage, chicken, okra, bay leaf. Stir for 2-3 minutes. Add tomatoes, chicken broth and water, bring to a boil. (Taste and adjust pepper, red pepper and Cajun seasoning.) Reduce heat to medium-low and simmer for one hour. Discard bay leaves. Serve with rice and Louisiana hot sauce. Enjoy! (Serves 4-6)