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Cajun Gumbo




Source of Recipe


suzyjune


List of Ingredients




1 Lb. Chicken Thighs, cut in thirds
Salt to taste
Fresh Ground Black Pepper, to taste
2 Tablespoons Peanut Oil
1 Cup Onions, coarsely chopped
1 Cup Carrots, coarsely chopped
1 Cup Red Bell Pepper, coarsely chopped
2 Cloves Garlic, minced (or more)
¼ Lb. Smoked Ham, diced
¼ Lb. Cajun or Kielbasa Sausage, sliced
¼ Teaspoon Cayenne Pepper
3 Cups Chicken Stock (3 to 4)
1 Tablespoon Fresh Thyme, chopped
1 Tablespoon Oregano
1 Tablespoon Fresh Parsley, chopped
8 Oz. Fresh or Frozen Okra, sliced (8 to 10)


Recipe



Salt and pepper chicken. In a soup pot, heat 1 tablespoon oil over medium-high heat. Add chicken pieces and brown. Remove to a platter.

Add remaining oil and flour and stir to form a paste. Cook until mixture is the color of peanut butter. Add onions, carrots and bell peppers. Stir over medium heat 2-3 minutes. Add garlic, ham, sausage and cayenne.

Return chicken and juices to the pot. Pour in 3 cups stock. Stir in thyme, oregano and parsley. Cover, bring to a boil over medium-high heat. Reduce heat to medium and simmer, uncovered, about 30 minutes. Add remaining stock if too thick.

Stir in okra and cook an additional 5-7 minutes.

Serve immediately over hot fluffy rice in preheated Cajun Gumbo Pots. Pass the gumbo file'.

YIELD: 4-6 servings