Это предварительный просмотр рецепта "Creole Gumbo".

Рецепт Creole Gumbo
by Mike

Creole Gumbo

Good Hearty winter time dish

Рейтинг: 4/5
Avg. 4/5 1 голос
Подготовка: Cajun
Приготовление: Порций: 8

Ингредиенты

  • 1lb lean sausage skinned and cut into strips
  • 2 whole chicken breast cut into bite size pieces
  • ½ cup all purpose flour
  • 1 stick + 2T butter
  • 1 T file powder
  • 1 ½ cup minced onions
  • 1 ½ cup Celery
  • 1 ½ cup bell peppers
  • For time saving tip use frozen mirepoix (fancy word for cut up onions, bell peppers and carrots)
  • 1 T thyme fresh or equivalent dried
  • 2 whole bay leaves
  • 1/2 cayenne pepper
  • 1 l6oz can Italian tomatoes, chopped + juice
  • 10 cups chicken stock
  • 3 cups cooked rice
  • Salt to taste

Инструкции

  1. IN A LARGE SKILLET OVER MED. HIGH HEAT SAUTE SAUSAGE AND CHICKEN, REMOVE BOTH WHEN CHICKEN TURNS WHITE ABOUT 3 MIN.
  2. LOWER TEMP. TO MED. ADD FLOUR AND STICK OF BUTTER TO SKILLET, STIR CONTINUOUSLY TILL ROUX IS A NUTTY BROWN; STIR IN SOME CHICKEN STOCK IF NECESSARY SET ASIDE.
  3. IN A LARGE SAUCEPAN HEAT REMAINING BUTTER ADD ONIONS, CELERY, BELL PEPPERS AND GARLIC TILL ONIONS TURN TRANSPARENT.
  4. ADD ALL SEASONING, TOMATOES & CHICKEN STOCK. STIR IN ROUX COOK AND STIR CONTINUOUSLY FOR 5 MIN. OVER MED. HEAT
  5. THEN COOK FOR AN ADDITIONAL 10-MIN.
  6. WHEN READY TO SERVE ADD THE RESERVED SAUSAGE AND CHICKEN AND BRING GUMBO TO BOIL.
  7. SERVE IN WARM BOWLS OVER A MOUND OF RICE GARNISH WITH PARSLEY.