Tuesday, February 16, 2010

Chicken Gumbo



Since today was Fat Tuesday also known as Mardi Gras I made Chicken Gumbo and cornbread. It was a beautiful California day reaching 65 degrees it felt like summer. We had the windows open so we could hear the birds chirping it was a pleasant day. This gumbo has spice to it because of the sausage but it's gumbo so that's expected. For lent I'm giving up a few websites for lent that I'm addicted to but I will still be posting on baking monster and here.
Serves 4

3 tablespoons vegetable oil, such as safflower
1/3 cup all-purpose flour
2 red bell peppers (ribs and seeds removed), chopped
1 medium onion, chopped
4 garlic cloves, chopped
1 teaspoon dried oregano
Coarse salt and ground pepper
1 package (10 ounces) frozen cut okra
8 ounces smoked (precooked) andouille sausage, halved lengthwise and sliced 1 inch thick
1 rotisserie chicken (about 2 1/2 pounds), skin and bones removed, meat shredded (about 4 cups)
Store-bought or homemade cornbread, for serving (optional)
Directions
In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium. Add flour, and cook, whisking constantly, until pale golden, 5 to 7 minutes. Stir in bell peppers, onion, garlic, and oregano; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 10 to 12 minutes.
Add 4 cups water; stir in okra and sausage. Bring to a boil. Stir in shredded chicken, and warm through, 1 to 2 minutes. Season with salt and pepper; if desired, serve with cornbread.

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