Cajun Christmas Gumbo Recipe

Summary

Health IndexAverageCuisine
CourseDish
SpecialityMain Ingredient

Ingredients

 Chicken thighs5 Pound (12 Thighs)
 Vegetable oil/Olive oil1⁄4 Cup (4 tbs)
 Chopped onion1 Cup (16 tbs)
 Green bell pepper1⁄2 Cup (8 tbs), chopped
 All purpose flour1⁄3 Cup (5.33 tbs)
 Garlic2 Clove (10 gm), crushed
 Canned whole peeled tomatoes28 Ounce (1 Can)
 Water or chicken broth2 Cup (32 tbs)
 Crushed red pepper flakes1⁄2 Teaspoon
 Dried thyme leaves1⁄2 Teaspoon, crushed
 Bay leaf1
 Frozen sliced okra5 Ounce (Half 10 Ounce Package)
 Surimi seafood24 Ounce, crab flavored (Chunk/Flake Style)
 Oysters1⁄2 Pint
 Parsley1⁄2 Cup (8 tbs), finely chopped
 Hot cooked white rice1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 5060 Calories from Fat 1699

% Daily Value*

Total Fat 190 g291.8%

Saturated Fat 38.7 g193.7%

Trans Fat 2.4 g

Cholesterol 2145.3 mg

Sodium 11273.3 mg469.7%

Total Carbohydrates 260 g86.5%

Dietary Fiber 23.1 g92.5%

Sugars 73 g

Protein 559 g1118.4%

Vitamin A 211.6% Vitamin C 349.1%

Calcium 79.3% Iron 262.9%

*Based on a 2000 Calorie diet

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.
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