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chicken gumbo

chicken gumbo

One of my favorite quotes is “The best part of life is like gumbo: hot, spicy and mixed all together.” It’s so true! A great pot of gumbo will bring people together, fill your stomach and if you do it right, it will clean your sinuses too!

Here’s a recipe that’s over 25 years old and made all with chicken products.

Prep Time: 15 Minutes

Cook Time: 3 Hours

INSTRUCTIONS:

1 cup vegetable oil

1 cup all-purpose flour

1 1/2 cups chopped onions

1 cup chopped celery

1 cup chopped bell peppers

1 pound smoked chicken sausage (preferrably chicken andouille sausage) cut into 1/2-inch slices

1 1/2 teaspoons salt

1/4 teaspoon cayenne

3 bay leaves

6 cups chicken broth

1 pound boneless chicken meat, cut into 1-inch chunks

1 teaspoon spice blend (blend recipe below)

2 tablespoons chopped fresh parsley leaves

1/2 cup chopped green onions

1 tablespoon gumbo file’ powder (found in any spice store)

DIRECTIONS:

Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. Stir until the roux mixture and water are well combined. Bring to a boil, then…

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“She Put Her Foot In That” Chicken Gumbo  was originally published on blackdoctor.org

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