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Recipe for gumbo!

Added 2024-08-23 20:18:13 +0000 UTC

Cajun Chicken Gumbo

3/4 cup butter
1/2 cup flour
1 happy onion, chopped
1/2 cup celery-chan, chopped
1 bell pepper, chopped
Two chicken breasts, chopped into cubes
6 cups hot water
2 bay leaves
8 cloves of garlic, minced
1 Tbsp salt
2 Tbsp pepper
1/2 bunch of parsley, chopped
1 tsp filé

In a heavy large pot over medium heat, whisk 1/2 cup of the butter and flour to make the roux. Do not let the roux burn. Whisk the roux until it's "noisette" (light golden brown and nutty in scent). The roux will be thick.

Add the chopped onions, celery, and bell peppers. Mix until the onions are translucent.

In a skillet, melt the remaining 1/4 cup of butter over medium high heat. When the butter melts, add the cubed chicken and brown the pieces. Once the chicken cubes are browned, turn off the skillet's heat and put the chicken in the pot with the vegetables.

Slowly add the hot water to thin out the roux. Season with the bay leaves, garlic, salt, pepper. Cook on low heat for 45 minutes, until the chicken is tender.

When the chicken is tender, add the chopped parsley. Cook for another 5 minutes.

Add the filé and stir.

Serve over hot rice.

Makes 4-6 servings