Kwanzaa Gumbo
×Category: Main Courses | Type: Chicken | Servings: 12 | By: RecipeGadget
One-pot wonder with awesome creole and southern flavors
Ingredients
- Olive Oil: 1 TSP
- Chicken Breast (Chopped): 1 Lbs
- Table Salt (To Taste): 1 Pinch
- Black Pepper (Ground, To Taste): 1 Pinch
- Andouille Sausage (Sliced): 1 Lbs
- Vegetable Oil: 3/4 Cup
- All-Purpose Flour: 3/4 Cup
- Green Bell Peppers (Chopped): 1 Each
- Yellow Onion (Chopped): 1 Each
- Celery, Stalk (Chopped): 1 Each
- Garlic Cloves (Chopped): 3 Each
- Canned Diced Tomatoes 28oz (Crushed): 1 Each
- Creole Seasoning: 2 TBSP
- Cayenne Pepper (Optional): 1 TSP
- Chicken Broth: 6 Cup
- Bay Leaves: 3 Each
- Thyme (Chopped, Fresh): 1 TSP
- Shrimp (Peeled, Deveined): 1 Lbs
- Crab: 1 Lbs
- Parsley (Chopped, Some 2 Serv): 4 TBSP
- File Powder (To thicken): 1 TBSP
Instructions
- For the Gumbo:
- Heat olive oil in a large pot over medium heat.
- Season chicken breast with salt and black pepper, then brown in the pot. Remove and set aside.
- Add andouille sausage to the pot and cook until browned. Remove and set aside.
- In the same pot, make a roux by combining vegetable oil and all-purpose flour. Cook until dark brown.
- Add diced green bell peppers, yellow onion, celery, and garlic to the roux. Cook until vegetables are soft.
- Stir in crushed canned tomatoes, creole seasoning, cayenne pepper, chicken broth, bay leaves, and thyme. Bring to a boil.
- Reduce heat and simmer for 1 hour, stirring occasionally.
- Add shrimp, crab, and parsley to the pot. Cook for an additional 10 minutes.
- Serve file powder on the side to thicken the gumbo.
- Serve hot over rice or with crusty bread.
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