Gumbo

August 4, 2009

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Gumbo is one of those things that I’ve wanted to make for a long time now but was just unsure about which recipe to use. There are only 139,000,000 on the internet and a few more in my cookbooks so it’s hard to know which one is the best. Well I think I found the best, with a few little tweaks. I finally decided to read some reviews on All Recipes and that’s how I made my decision on which recipe to try. I made it for my parents for dinner last night with some long grain white rice and crusty bread. And oh it was so good! My parents couldn’t stop talking about how good it was and I agree. It had just the right amount of heat and all the flavors combined really well. This will most definitely be my go-to recipe for gumbo from now on!

Gumbo Style Chicken Creole

  • 1/4 cup oil for frying
  • 1/4 cup all-purpose flour
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 2 cups cooked, chopped chicken breast meat
  • 1 (14.5 ounce) can diced tomatoes with green chile peppers, with liquid
  • 1 (4.5 ounce) can sliced mushrooms, drained (omitted)
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons Worcestershire sauce
  • 3 cloves garlic, minced
  • 1 teaspoon soy sauce
  • 1 teaspoon white sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 dashes hot sauce (I used 1/2 tsp cayenne pepper-use less if desired)

*I added 3 cups low sodium chicken broth, 2 links of smoked sausage, sliced, and 1 1/2 cups of raw chopped shrimp.

  1. Heat oil in a large skillet over high heat. Stir in flour and cook, stirring constantly, for 5 minutes or until mixture is the color of a copper penny. Reduce heat to low and stir in bell pepper and onion. Cook 10 to 15 minutes, or until tender, stirring occasionally.
  2. Add chicken,  sausage, tomatoes with green chile peppers, mushrooms (omitted), parsley, Worcestershire sauce, garlic, soy sauce, sugar, salt, pepper and hot sauce (or cayenne), and chicken broth. Stir together, cover and simmer for 20 minutes.

*Add shrimp the last 5 minutes and cook until pink. I also cooked mine for least 1/2 an hour. I served this over white rice.

Source: All Recipes

Seriously, go out right now and buy the ingredients for this. And if it’s too hot out, just crank up your AC and make it anyway. You will not be sorry.

 

 

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One Response to “Gumbo”

  1. Jenn Says:

    This looks amazing! Where do you add the chicken broth?


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