Louisiana Gumbo Recipe
Ingredients
| All purpose flour | 1/2 Cup (16 tbs) | |
| 2 (6-ounce) skinned chicken breast halves (bone-in) | ||
| Water | 5 Cup (16 tbs) | |
| Cooking spray | ||
| Onion | 2 Cup (16 tbs), chopped | |
| Green bell pepper | 1 Cup (16 tbs), chopped | |
| Celery | 1 Cup (16 tbs), chopped | |
| Garlic | 3 Clove (5gm), minced | |
| Lean ham | 3/4 Cup (16 tbs), chopped | |
| Tomato Paste | 1/3 Cup (16 tbs) | |
| Dried parsley | 1 Tablespoon | |
| Worcestershire sauce | 1 1/2 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Paprika | 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Dried thyme | 1/8 Teaspoon | |
| Ground red pepper | 1/8 Teaspoon | |
| Ground cloves | 1/8 Teaspoon | |
| Hot Sauce | 1/8 Teaspoon | |
| Okra package | 1 , frozen | |
| Bay leaves | 2 | |
| Medium shrimp | 1 pound, peeled | |
| 4 cups hot cooked long-grain rice, cooked without salt or fat | ||
Directions
1. Preheat oven to 350°.
2. Spread flour evenly in a jelly-roll pan. Bake at 350° for 30 minutes or until browned, stirring every 10 minutes. Remove flour from oven, and set aside.
3. Combine chicken and water in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is done. Remove chicken from pan, reserving broth in pan. Bone chicken, and shred with 2 forks. Set aside.
4. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add onion, bell pepper, celery, and garlic; saute 8 minutes or until tender. Stir in browned flour. Gradually stir in reserved chicken broth, shredded chicken, ham, and next 12 ingredients. Bring to a boil; cover, reduce heat, and simmer 45 minutes, stirring occasionally. Add shrimp; cook 3 minutes or until shrimp turn pink. Discard bay leaves. Serve gumbo over rice; sprinkle with file powder, if desired.
2. Spread flour evenly in a jelly-roll pan. Bake at 350° for 30 minutes or until browned, stirring every 10 minutes. Remove flour from oven, and set aside.
3. Combine chicken and water in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is done. Remove chicken from pan, reserving broth in pan. Bone chicken, and shred with 2 forks. Set aside.
4. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add onion, bell pepper, celery, and garlic; saute 8 minutes or until tender. Stir in browned flour. Gradually stir in reserved chicken broth, shredded chicken, ham, and next 12 ingredients. Bring to a boil; cover, reduce heat, and simmer 45 minutes, stirring occasionally. Add shrimp; cook 3 minutes or until shrimp turn pink. Discard bay leaves. Serve gumbo over rice; sprinkle with file powder, if desired.
Chef
