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  • Five Star Chicken Gumbo

    1 vote
    Five Star Chicken Gumbo
    Prep: 60 min Cook: 90 min Servings: 8
    by Chef Doug
    7 recipes
    >
    "If you've never eaten authentic creole, you truly don't know what you're missing. I discovered this Louisiana favorite while residing there in the Air Force and it was love at first bite. This dish has a very unique taste that defies description. You are doing yourself a serious disservice if you don't give this recipe a try. You can obviously use crawfish rather than shrimp. Crawfish are simply not plentiful where I live. The "heat" of this dish can be controlled nicely by the sausage used.

    Ingredients

    • 3 large boneless skinless chicken breast halves
    • 1/4 tsp cayenne pepper (optional)
    • 1/4 cup vegetable oil
    • 1 lb andouille (or smoked) sausage cut into 1/4 inch slices
    • ½ cup flour
    • 5 tbsp butter (2 tbsp and then 3 tbsp)
    • 1 large onion, chopped
    • 8 cloves garlic, minced
    • 1 green pepper, seeded and chopped
    • 3 stalks celery, chopped
    • 1/4 cup worcestershire sauce
    • 1/4 bunch italian parsley (wide leaf), stems and leaves, coarsely chopped
    • 4 cups hot water
    • 5 beef bouillon cubes
    • 1 (14 oz) can stewed tomatoes, with juice
    • 2 cups sliced frozen okra
    • 4 green onions, sliced, white and green parts
    • 14 oz bag (approx) medium shrimp, peeled, deveined
    • Cooked rice

    Directions

    1. Put 5 bouillon cubes in 4 cups hot water to start desolving.
    2. Season chicken with salt and pepper.
    3. Heat oil in heavy bottomed dutch oven over medium-high heat.
    4. Cook the chicken until browned just slightly on both sides and remove.
    5. Add sausage and cook until browned, then remove.
    6. Add 5 tbsp of butter and let it melt.
    7. Slowly sprinkle the flour over the oil/butter mixture stirring constantly.
    8. Cook over med heat, stirring consantly until the color of peanut butter.
    9. Add onion, garlic, green pepper and celery and cook for about 10 minutes.
    10. Add worcestershire sauce, salt and pepper to taste and the 1/4 bunch italian parsley.
    11. Cook, while stirring frequently, for about 10 minutes.
    12. Add 4 cups hot water with bouillon cubes, whisking constantly.
    13. Add chicken and sausage and green onions.
    14. Bring to a boil, then reduce heat, cover and simmer for 45 minutes.
    15. Add tomatoes and okra.
    16. Cover and simmer for 1 hour.
    17. Add shrimp and cook for 5 minutes.
    18. Serve over rice.

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