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Creole Chicken Gumbo
Recipe By: ShrinkingSue
Categories: Soups
Broth
3 1/2 pounds chicken pieces -- (3 1/2 to 4)
12 cups water
2 celery stalks, whole -- outer, with leaves
1 carrot -- cut into thirds
1 medium onion -- quartered
1 bay leaf
1 teaspoon salt
Gumbo
1/3 cup vegetable oil -- or bacon drippings
1/4 cup soya protein powder
1 pound okra -- cut into 1/4-inch pieces
1 cup chopped onion
3/4 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped green onions
2 cloves garlic -- pressed
1/4 cup chopped fresh parsley
1 bay leaf
3/4 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
16 ounces canned tomatoes -- whole, undrained
1/2 pound ham -- cubed
1 pound smoked sausage -- sliced
salt and pepper -- to taste
1 teaspoon worcestershire sauce
cayenne pepper to taste
Tabasco sauce to taste
Combine all broth ingredients in a large pot. Bring to
a boil. Reduce heat and simmer 25 minutes, skimming fat
and foam off top. Remove chicken meat from bones and
reserve. Return bones to broth and continue to simmer.
To prepare gumbo, heat oil in a separate large, non-iron,
pot. Gradually add protein powder. Cook and stir a few
minutes. Add okra and next 3 ingredients. Cook and stir
until okra is no longer stringy. Add reserved chicken meat,
green onions and next 8 ingredients. Strain broth and
slowly stir into okra mixture. Cook sausage in a skillet,
drain, and add to gumbo. Simmer 1 hour, 30 minutes,
stirring occasionally. Season with salt, pepper, and next
3 ingredients. Yields about 16 cups.
Source:
"Adapted from the Jambalaya Cookbook published by the
Junior League of New Orleans"
5396 Calories; 399g Fat (67.0% calories from fat); 323g Protein;
120g Carbohydrate; 33g Dietary Fiber; 1438mg Cholesterol; 11222mg Sodium. |
NOTES : Counts for soy protein powder, cayenne pepper and tabasco not
included in totals.
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