Difference between revisions of "Chicken Gumbo"
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== Description == | == Description == | ||
| − | + | Chicken Gumbo <ref>{{cite book|last=Rombauer, Becker, Becker|first=Irma, Marion, Ethan Espe|title=75th joy of cooking|year=2006|publisher=Simon & Schuster Inc.|isbn=13:978-0-7432-4626-2|pages=136}}</ref> <ref>{{cite book|last=Oliver|first=Jamie Espe|title=Jamie's AMERICA easy twists on great american classics, and more|year=2010|publisher=Michael Joseph / The Penguin Group|isbn=978-1-4013-2360-8|pages=97}}</ref> a classic dish in New Orleans. | |
== Ingredients == | == Ingredients == | ||
| − | * | + | *4 chicken thighs, with skin |
| − | * | + | *4 chicken drumsticks, with skin |
| − | * | + | *sea salt & fresh ground black pepper |
| − | * 1 | + | *1 tsp paprika |
| − | * 1 | + | *1 tsp cayenne pepper |
| − | * 1 | + | *olive oil |
| − | * | + | *14 oz smoked sausage (such as andouille, fresh chorizo, slice thickly) |
| − | * 1 | + | *4 slices smoked bacon, roughly chopped |
| − | * | + | *1 large onion, peeled and diced |
| − | * | + | *1 green bell pepper, seeded and chopped |
| − | * | + | *1 yellow bell pepper, seeded and chopped |
| − | * | + | *4 celery stalks, trimmed and diced |
| − | * | + | *3 generous tbsp all-purpose flour |
| + | *6 cloves of garlic, peeled and minced | ||
| + | *2 1/4 lbs sweet potatoes, peeled and chopped roughly (classic recipes do not use sweet potatoes, they use regular ones) | ||
| + | *6 sprigs of fresh thyme, leaves picked | ||
| + | *4 fresh bay leaves | ||
| + | *1 1/2 quarts hot chicken broth | ||
| + | *small bunch fresh curly parsley | ||
| + | *4 scallions, trimmed and finely sliced | ||
== Directions == | == Directions == | ||
| − | + | Cover chicken with salt, pepper, paprika and cayenne. Fry chicken, sausage and bacon in a pan with olive oil for ~15 min, achieve golden brown crispy meats. Remove cooked and browned meats to a separate dish. Reduce heat and add onion, bell peppers and celery to the pan that contains the flavourful meat excess fluids. Fry for ~10 min, continuously stir and cook until vegetables soften. Slowly add in flour, continuously stir. Achieve a browned colour, cook for ~20 more min, continuously stir. Include garlic, sweet potatoes, browned meats, thyme and bay leaves. Cook and stir for another minute. Include the hot chicken broth, bring everything to boil. Reduce heat to simmer, for ~45 min. | |
| − | + | Chop parsley roughly, stir in as a final step. Serve over a bed of rice, garnish with a sprinkling of sliced scallions. | |
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==References== | ==References== | ||
| − | < | + | <References/> |
| + | |||
| + | [[Category:North American cuisine]] | ||
[[Category:Gumbo Recipes]] | [[Category:Gumbo Recipes]] | ||
[[Category:Chicken Recipes]] | [[Category:Chicken Recipes]] | ||
Revision as of 15:36, 6 June 2012
Description
Chicken Gumbo [1] [2] a classic dish in New Orleans.
Ingredients
- 4 chicken thighs, with skin
- 4 chicken drumsticks, with skin
- sea salt & fresh ground black pepper
- 1 tsp paprika
- 1 tsp cayenne pepper
- olive oil
- 14 oz smoked sausage (such as andouille, fresh chorizo, slice thickly)
- 4 slices smoked bacon, roughly chopped
- 1 large onion, peeled and diced
- 1 green bell pepper, seeded and chopped
- 1 yellow bell pepper, seeded and chopped
- 4 celery stalks, trimmed and diced
- 3 generous tbsp all-purpose flour
- 6 cloves of garlic, peeled and minced
- 2 1/4 lbs sweet potatoes, peeled and chopped roughly (classic recipes do not use sweet potatoes, they use regular ones)
- 6 sprigs of fresh thyme, leaves picked
- 4 fresh bay leaves
- 1 1/2 quarts hot chicken broth
- small bunch fresh curly parsley
- 4 scallions, trimmed and finely sliced
Directions
Cover chicken with salt, pepper, paprika and cayenne. Fry chicken, sausage and bacon in a pan with olive oil for ~15 min, achieve golden brown crispy meats. Remove cooked and browned meats to a separate dish. Reduce heat and add onion, bell peppers and celery to the pan that contains the flavourful meat excess fluids. Fry for ~10 min, continuously stir and cook until vegetables soften. Slowly add in flour, continuously stir. Achieve a browned colour, cook for ~20 more min, continuously stir. Include garlic, sweet potatoes, browned meats, thyme and bay leaves. Cook and stir for another minute. Include the hot chicken broth, bring everything to boil. Reduce heat to simmer, for ~45 min. Chop parsley roughly, stir in as a final step. Serve over a bed of rice, garnish with a sprinkling of sliced scallions.
References
- ↑ Rombauer, Becker, Becker, Irma, Marion, Ethan Espe (2006). 75th joy of cooking. Simon & Schuster Inc.. pp. 136. ISBN 13:978-0-7432-4626-2.
- ↑ Oliver, Jamie Espe (2010). Jamie's AMERICA easy twists on great american classics, and more. Michael Joseph / The Penguin Group. pp. 97. ISBN 978-1-4013-2360-8.
