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Chicken Gumbo Recipe
Serves 8
Per serving: (without rice) 415 calories, 19 grams fat, 124 milligrams cholesterol.
Ingredients: 2 chickens, cut into 8 pieces each, wing tips trimmed
2 tsp dried mustard
2 tsp sweet paprika
1/4 tsp salt
1/4 tsp freshly ground pepper
1/8 tsp ground allspice
Cayenne pepper to taste
2 tbsp olive oil
4 celery stalks, cut into 1/2", dice
2 medium onions, coarsely chopped
2 red bell peppers, cored and, cut into 1/2" dice
1 green bell pepper, cored and, cut into 1/2" dice
1 tbsp finely chopped garlic
4 cup sliced okra, fresh or frozen, defrosted if frozen
1 can plum tomatoes, drained (reserve tomato juices), with tomatoes coarsely chopped
2 tbsp tomato paste
1 tsp dried thyme
1 bay leaf
1/4 cup chopped flat-leaf parsley
Cooked white rice (optional)
Instructions: 1. Rinse chicken pieces and pat dry.
2. Preheat oven to 400F.
3. Combine first 6 seasonings in a small bowl and rub into chicken pieces.
4. Place chicken in a shallow baking pan and bake for 15 minutes.
5. Set aside.
6. Place oil in a large, heavy pot.
7. Add celery, onions, red and green peppers and garlic; cook over low heat, stirring, for 10 minutes.
8. Raise heat to medium, add okra and cook, stirring, an additional 5 minutes.
9. Add tomatoes, tomato paste, thyme and bay leaf.
10. Add chicken and any pan juices to the pot.
11. Cover with reserved tomato juices, making sure that all the chicken pieces are covered in liquid.
12. Simmer over medium-low heat, partially covered, until chicken is tender, about 30 minutes.
13. Stir in 2 tablespoons parsley.
14. Cook, uncovered, for 15 minutes longer.
15. If gumbo begins to boil, reduce heat.
16. Adjust seasonings to taste.
17. Garnish with remaining parsley.
18. If desired, serve hot over cooked rice.
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