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Louisiana Gumbo

chef.tim.lee's picture
Ingredients
  All purpose flour 1⁄2 Cup (8 tbs)
  Chicken breast halves 12 Ounce, skinned
  Water 5 Cup (80 tbs)
  Cooking spray 1
  Onion 2 Cup (32 tbs), chopped
  Green bell pepper 1 Cup (16 tbs), chopped
  Celery 1 Cup (16 tbs), chopped
  Garlic 3 Clove (15 gm), minced
  Lean ham 3⁄4 Cup (12 tbs), chopped
  Tomato paste 1 1⁄2 Cup (24 tbs)
  Dried parsley 1 Tablespoon
  Worcestershire sauce 1 1⁄2 Teaspoon
  Salt 3⁄4 Teaspoon
  Paprika 1⁄2 Teaspoon
  Black pepper 3⁄4 Teaspoon
  Dried thyme 1⁄8 Teaspoon
  Ground red pepper 1⁄8 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Hot sauce 1⁄8 Teaspoon
  Frozen okra 10 Ounce (1 Package)
  Bay leaves 2
  Medium shrimp 1 Pound, peeled
  Hot cooked rice 4 Cup (64 tbs), cooked without salt or fat
Directions

1. Preheat oven to 350°.
2. Spread flour evenly in a jelly-roll pan. Bake at 350° for 30 minutes or until browned, stirring every 10 minutes. Remove flour from oven, and set aside.
3. Combine chicken and water in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is done. Remove chicken from pan, reserving broth in pan. Bone chicken, and shred with 2 forks. Set aside.
4. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add onion, bell pepper, celery, and garlic; saute 8 minutes or until tender. Stir in browned flour. Gradually stir in reserved chicken broth, shredded chicken, ham, and next 12 ingredients. Bring to a boil; cover, reduce heat, and simmer 45 minutes, stirring occasionally. Add shrimp; cook 3 minutes or until shrimp turn pink. Discard bay leaves. Serve gumbo over rice; sprinkle with file powder, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
80 Minutes
Ready In: 
0 Minutes

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