Wonder Woman
12-01-2007, 10:01 AM
This recipe is for gumbo that is safe in our pork free, dairy free, MSG free, more-allergies-than-I-want-to-list home.
3 boneless skinless chicken breasts
3 large bell peppers
3 large onions
4 large stalks celery
at least 3 garlic cloves
salt
pepper
red pepper
okra or file (http://www.foodreference.com/html/artfilegumbo.html)
parsley
one can stewed tomatoes
oil
flour
smoke flavor
cooked white rice
First, you make a roux (http://www.ehow.com/how_13900_make-roux.html) ;)
:giggle j/k - that's how every good southern recipe starts.
Actually, you want to make your chicken stock first.
Put everything except the oil, flour, rice and file in the pot and stew together for several hours. The pot I'm making right now, my guests don't care to eat onions or peppers but they like the flavor - so I left the veggies in large pieces and will remove them.
About 45 minutes to an hour prior to serving, cook up a pot of white rice and make your roux. Since this gumbo has only chicken in it, make the roux as dark as you can get it - just this side of black.
Add in the roux.
Let simmer on the stove until ready to serve.
Serve over bowls of hot white rice. :yum
I usually offer a couple of kinds of crackers and some home made french bread to go as a side. :tu And I typically set the file on the table and let each guest add their own.
3 boneless skinless chicken breasts
3 large bell peppers
3 large onions
4 large stalks celery
at least 3 garlic cloves
salt
pepper
red pepper
okra or file (http://www.foodreference.com/html/artfilegumbo.html)
parsley
one can stewed tomatoes
oil
flour
smoke flavor
cooked white rice
First, you make a roux (http://www.ehow.com/how_13900_make-roux.html) ;)
:giggle j/k - that's how every good southern recipe starts.
Actually, you want to make your chicken stock first.
Put everything except the oil, flour, rice and file in the pot and stew together for several hours. The pot I'm making right now, my guests don't care to eat onions or peppers but they like the flavor - so I left the veggies in large pieces and will remove them.
About 45 minutes to an hour prior to serving, cook up a pot of white rice and make your roux. Since this gumbo has only chicken in it, make the roux as dark as you can get it - just this side of black.
Add in the roux.
Let simmer on the stove until ready to serve.
Serve over bowls of hot white rice. :yum
I usually offer a couple of kinds of crackers and some home made french bread to go as a side. :tu And I typically set the file on the table and let each guest add their own.