Cajun Chicken Gumbo
Another great dish from cajun country especially on those cold winter days !
Ingredience:
One 4 lb hen, dressed
2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 cup all-purpose flour
1-1/2 gallons water
Gumbo file’
1 cup cooking oil
4 cloves garlic, minced
1/2 cup green onion tops, chopped
1/2 cup parsley, chopped
Salt black pepper, cayenne to taste
(Can also add in Sausage – 1 lb cut up)
Directions:
Roux:
1 cup cooking oil
2 cups flour (all purpose)
Heat oil in heavy pot over medium heat. When oil is hot, gradually add flour. Lower heat. Stir constantly. After flour is combined with oil, turn fire very low and cook until golden brown, stirring constantly. When roux is golden brown, pour into another container until ready to use. Roux will got too dark when left in the same pot it was prepared in.
Cut up hen and season generously with salt, black pepper, and cayenne. Fry in oil in heavy pot over medium heat until golden brown. Pour excess oil out of pot. Add chopped onions, celery, and bell peppers to chicken and cook slowly uncovered until soft.
Dissolve roux in 1-1/2 gallons warm water. Add garlic. Then add roux and chicken (and sausage if used). Boil slowly in uncovered pot for about an hour or until chicken is tender.
Add some more seasoning depending on your taste. Serve in bowls with rice. Just before serving sprinkle chopped green onion tops and parsley and a dash of file’ in each plate.
Serves 8-10.
December 12th, 2008 by Ragin Cajun /
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