Cajun Christmas Gumbo
|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|
|Frozen sliced okra||5 Ounce (Half 10 Ounce Package)|
|Surimi seafood||24 Ounce, crab flavored (Chunk/Flake Style)|
|Parsley||1⁄2 Cup (8 tbs), finely chopped|
|Hot cooked white rice||1 Cup (16 tbs)|
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.