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Cajun Christmas Gumbo

Holidaycooking's picture
Ingredients
  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
  Bay leaf 1
  Frozen sliced okra 5 Ounce (Half 10 Ounce Package)
  Surimi seafood 24 Ounce, crab flavored (Chunk/Flake Style)
  Oysters 1⁄2 Pint
  Parsley 1⁄2 Cup (8 tbs), finely chopped
  Hot cooked white rice 1 Cup (16 tbs)
Directions

Preheat oven to 350°F.
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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Dish: 
Soup
Occasion: 
Christmas
Ingredient: 
Chicken
Servings: 
22

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