HEARTY CHICKEN GUMBO
List of Ingredients
- 1 TABLESPOON FLOUR
- 1 1/2 TEASPOONS BUTTER
- 5 OUNCES SKINLESS, BONELESS CHICKEN BREASTS, DICED
- 8 MEDIUM SCALLIONS CHOPPED
- 1 MEDIUM CELERY STALK, CHOPPED
- 1/2 MEDIUM GREEN BELL PEPPER CHOPPED
- 1 GARLIC CLOVE, MINCED
- 3/4 CUPS CHICKEN BROTH
- 1/2 CUP OKRA, CUT INTO 1/2" PIECES
- 1/4 CUP CANNED WHOLE ITALIAN TOMATOES, CHOPPED
- 1 OUNCE COOKED BONELESS VIRGINIA HAM, DICED
- 1/2 BAY LEAF
- 1/2 TEASPOON WORCESTERSHIRE SAUCE
- 1/4 TEASPOON DRIED THYME LEAVES
- DASH OF FRESHLY GROUND BLACK PEPPER
- 1 CUP COOKED LONG GRAIN RICE
- HOT RED PEPPER SAUCE TO TASTE
Instructions
- IN A MEDIUM NONSTICK SKILLET, COMBINE FLOUR AND BUTTER, COOK OVER MEDIUM LOW HEAT, STIRRING CONSTANTLY WITH A WIRE WHISK FOR 5 TO 8 MINUTES, UNTIL THE MIXTURE RESEMBLES A DEEP GOLDEN BROWN ( THIS IS YOUR ROUX). TRANSFER TO A SMALL HEAT RESISTANT BOWL AND SET ASIDE.
- IN THE SAME SKILLET, COOK CHICKEN OVER MEDIUM HEAT, STIRRING FREQUENTLY ABOUT 4 TO 5 MINUTES UNTIL BROWNED ON ALL SIDES AND COOKED THROUGH ADDING BUTTER AS NEEDED. REMOVE FROM SKILLET AND SET ASIDE.
- IN THE SAME SKILLET, COMBINE SCALLIONS, CELERY, BELL PEPPER AND GARLIC, COOK OVER MEDIUM HEAT, STIRRING FREEQUENTLY, 3 TO 5 MINUTES OR UNTIL VEGETABLES ARE TENDER. STIR IN BROTH, OKRA, TOMATOES WITH THEIR JUICES, HAM, BAY LEAF, WORCESTERSHIRE SAUCE, THYME AND BLACK PEPPER, BRINGING LIQUID TO A BOIL. COVER AND REDUCE HEAT TO A LOW SIMMER, FOR APPROXIMATELY 10 MINUTES, UNTIL ALL THE FLAVORS ARE BLENDED.
- ADD 2 TABLESPOONS HOT WATER TO THE BROWNED FLOUR MIXTURE ( ROUX )STIRRING UNTIL SMOOTH. STIR INTO BROTH MIXTURE, SIMMER COVERED STIRRING OCCASIONALLY, APPROXIMATELY 15 MINUTES OR UNTIL MIXTURE IS SLIGHTLY THICKENED.
- STIR IN CHICKEN AND SIMMER, STIRRING FREQUENTLY, 1 TO 2 MINUTES OR UNTIL HEATED THROUGH. REMOVE AND DISCARD BAY LEAF.
- DIVIDE RICE EVENLY AMONG SOUP BOWLS, TOP EACH BOWL WITH AN EQUAL AMOUNT OF CHICKEN MIXTURE. SERVE WITH HOT PEPPER SAUCE.
|
|