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Cajun Christmas Gumbo Recipe
|Chicken thighs||5 Pound (12 Thighs)|
|Vegetable oil/Olive oil||1⁄4 Cup (4 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Green bell pepper||1⁄2 Cup (8 tbs), chopped|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm), crushed|
|Canned whole peeled tomatoes||28 Ounce (1 Can)|
|Water or chicken broth||2 Cup (32 tbs)|
|Crushed red pepper flakes||1⁄2 Teaspoon|
|Dried thyme leaves||1⁄2 Teaspoon, crushed|
|Frozen sliced okra||5 Ounce (Half 10 Ounce Package)|
|Surimi seafood||24 Ounce, crab flavored (Chunk/Flake Style)|
|Parsley||1⁄2 Cup (8 tbs), finely chopped|
|Hot cooked white rice||1 Cup (16 tbs)|
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
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.