Chicken Gumbo  HT   MC  Cajun Creole 95mins

Serves 4      Hot  Poultry  Main Course  Dairy Free  Eggless Louisiana  Nth America North American

Ingredients

   4 Chicken Quarters, halved

   1 tbsp Creole Seasoning  

   1 Bay Leaf

   1/2 teasp Black Pepper

   Salt

   90ml/3fl.oz. Vegetable Oil

   50g/2oz Flour

   1 Onion, chopped

   1 Capsicum (sweet pepper) chopped

   2 Sticks Celery, chopped

   2 Garlic Cloves, crushes

   1.5L/2-1/2 pts Chicken Stock

   6 Spring Onions, Green parts only, chopped

   1 heaped tbsp Freshly chopped Parsley

Instructions

1. Rub the chicken all over with the Creole seasoning and salt. Heat a large frying pan until very hot, add the chicken and brown quickly. Remove the chicken and reserve.  

2. Heat the oil in a large heavy flameproof-casserole or saucepan, add the flour and cook, stirring constantly, over medium to high heat until thickened and dark brown (about the colour of coffee), being careful not to burn it. This is a Cajun Roux.

3. Add the onion, capsicum, celery and garlic and continue to cook, stirring constantly, for 4-5 minutes.

4. Gradually add the stock, bay leaf and black pepper (or contents of the Cuisine Select pack No.2 if using) and chicken, bring to the boil, then reduce the heat and simmer for 1 hour, skimming any fat off the top as necessary.

5. Add the chopped spring onion tops and fresh parsley, and heat for 5 minutes.

6. To serve - place cooked rice in the bottom of warmed serving bowls and spoon the chicken gumbo over the top. Serve immediately with rice or French bread.

More Chicken Recipes  |  General Prep & Cooking Times   |  More Cajun Recipes

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