Cajun Christmas Gumbo Recipe
If you ask me, this Cajun Christmas Gumbo recipe is the best in the world. That is why I am so excited about sharing this with you. The most important ingredient in Cajun Christmas Gumbo is Chicken. This compelling Cajun Christmas Gumbo is the Side Dish of choice for a winning meal. You have already been deprived of this Cajun Christmas Gumbo recipe, don't miss it now.
Ingredients
10 to 12 chicken thighs (4 to 5 pounds)
1/4 cup olive or vegetable oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1/3 cup all-purpose flour
2 cloves garlic, crushed
1 can (28 ounces) whole peeled tomatoes
2 cups chicken broth or water
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried thyme leaves, crushed
1 bay leaf
1/2 package (10 ounces) frozen sliced okra
24 ounces Surimi Seafood, crab flavored, chunk or flake style
1/2 pint standard oysters
1/2 cup fresh parsley, finely chopped
Hot cooked white rice
Directions
Preheat oven to 350°F.
Place chicken thighs in single layer in shallow baking pan.
Bake 45 to 50 minutes or until chicken is no longer pink and juices run clear.
Meanwhile, heat oil in Dutch oven.
Add onion and bell pepper; cook over medium-low heat 10 minutes or until onion is translucent, stirring occasionally.
Stir in flour; reduce heat to low.
Cook 5 minutes, stirring occasionally.
Add garlic, tomatoes, chicken broth, red pepper, thyme and bay leaf.
Cook, uncovered, stirring constantly, until slightly thickened.
Cover; cook over low heat 30 minutes, stirring occasionally to prevent sticking.
Add cooked chicken with pan juices and okra to vegetable mixture.
Increase heat to medium-low; simmer 15 to 20 minutes.
Stir in Surimi Seafood, oysters and parsley; cook 5 to 10 minutes or until seafood is heated through and oysters begin to curl.
Remove and discard bay leaf.
Pour gumbo into soup tureen or serving bowl.
Ladle gumbo over rice in soup bowls to serve.
Place chicken thighs in single layer in shallow baking pan.
Bake 45 to 50 minutes or until chicken is no longer pink and juices run clear.
Meanwhile, heat oil in Dutch oven.
Add onion and bell pepper; cook over medium-low heat 10 minutes or until onion is translucent, stirring occasionally.
Stir in flour; reduce heat to low.
Cook 5 minutes, stirring occasionally.
Add garlic, tomatoes, chicken broth, red pepper, thyme and bay leaf.
Cook, uncovered, stirring constantly, until slightly thickened.
Cover; cook over low heat 30 minutes, stirring occasionally to prevent sticking.
Add cooked chicken with pan juices and okra to vegetable mixture.
Increase heat to medium-low; simmer 15 to 20 minutes.
Stir in Surimi Seafood, oysters and parsley; cook 5 to 10 minutes or until seafood is heated through and oysters begin to curl.
Remove and discard bay leaf.
Pour gumbo into soup tureen or serving bowl.
Ladle gumbo over rice in soup bowls to serve.
