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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 10 |
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This is for dluna. It is the same as Dusty Byrd's, except I use chicken instead of turkey. Ingredients:
3/4 cup all-purpose flour |
4 (6 ounce) skinless chicken breast halves |
2 quarts water |
1 cup chopped onion |
1/2 cup chopped green pepper |
1/2 cup chopped celery |
1/2 cup sliced green onion |
1/4 cup chopped fresh parsley |
2 bay leaves |
2 teaspoons creole seasoning |
1 1/2 tablespoons worcestershire sauce |
1 teaspoon hot sauce |
1 (10 ounce) package frozen cut okra, thawed |
3 1/2 cups hot cooked rice |
Directions:
1. Place flour in a 10- inch iron skillet with enough oil to make a roux. Be sure it is good and brown without burning.
2. Combine chicken and water in a large dutch.
3. oven and boil for 20 minute.
4. Combine onion, green pepper, celery, garlic and 1/3 chicken broth in dutch oven.
5. cook over medium heat until veggies are tender.
6. add browned flour and 1 cup chicken broth.
7. stir until blended.
8. gradually stir in remaining broth.
9. add green onions.
10. add next 7 ingredients.
11. remove chicken from bones.
12. chop into bite size pieces.
13. add to dutch oven.
14. Cover and simmer 1 hour, stirring ocasionally.
15. remove bay leaves.
16. Serve Gumbo with Rice.
17. yield: 10 servings 1 cup gumbo with 1/3 cup rice.
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