chicken
Serves: A lot
1 - 2 lbs boneless, skinless chicken theighs
8 pieces of Andouille sausage sliced into 1/4" disks
1 lb uncooked, cleaned medium shrimp with shells removed
Vegetable oil (about 1/4 cup)
2 white onions, fine dice
7 medium stalks celery, fine dice
2 red bell peppers, 1/4" dice
2 jalepeno peppers, minced
2 boxes low sodium chicken broth or stock
About 2 cups water
2 cans stewed tomatoes
1 can diced tomatoes
1 package frozen okra
1/4 cup (approx), Wondra
2 -3 dashed Cayenne pepper
1 tbsp Old Bay seasoning
2 - 3 tbsp Creole seasoning
1 tsp white pepper
1 tsp gralic powder
2 - 3 tbsp Tabasco brand Chipotle hot sauce
1. In a large stock pot or dutch oven, brown sausage in vegetable oil. Remove from pot and cover with foil.
2. Brown chicken in resulting oil and sausage fat. Remove and cover with foil.
3. Add the vegetables and stir, about 12 minutes, over medium high heat until vegetables are softened.
4. Add broth and tomatoes, stirring to combine and get any browned bits off the bottom of the pot.
5. Season to taste*, bring to a boil and then drop to a simmer. Simmer for one hour, stirring occasionally.
6. Add sausage and any juices that have accumulated, and simmer for 1/2 hour, again stirring occasionally.
7. Add chicken and okra, simmer and stir for abaout 1/2 hour.
8. Slowly sift the wondra into the mixture, stirring gently to combine and thicken. Cook about 15 minutes, stirring constantly.
9. Add the shrimp, and cook about 4 minutes or until the shrimp just begins to turn pink.
Serve over plain white rice.
*Seasoning should be done sparingly at first, and gradually throughout the process, since the cooking liquid will reduce and concentrate flavors. If the gumbo is not spicy enough for you, you can always use the traditional method of serving a small bowl of crushed red pepper flakes on the side.
What size boxes of chicken broth, what size cans of tomoatoes/ stewed tomatoes and what size package of okra? Thanks.
broth boxes frozen veg packs are standard and id guess med sz cans but i think this is all pretty flexible. also better to sub fresh ingredients by same weight and groom procedure through practice. i cut and pasted this from another forum.
what's wondra?
i was wondra-ing myself.
Hence, Wondra Bread.
this thread needs to be closed for spam.
i just dont know how to do it.....i am seeing jim later today maybe he can show me
maybe i just delete post??
I closed it.
|
- bill 6-28-2007 5:17 pm
Serves: A lot
1 - 2 lbs boneless, skinless chicken theighs
8 pieces of Andouille sausage sliced into 1/4" disks
1 lb uncooked, cleaned medium shrimp with shells removed
Vegetable oil (about 1/4 cup)
2 white onions, fine dice
7 medium stalks celery, fine dice
2 red bell peppers, 1/4" dice
2 jalepeno peppers, minced
2 boxes low sodium chicken broth or stock
About 2 cups water
2 cans stewed tomatoes
1 can diced tomatoes
1 package frozen okra
1/4 cup (approx), Wondra
2 -3 dashed Cayenne pepper
1 tbsp Old Bay seasoning
2 - 3 tbsp Creole seasoning
1 tsp white pepper
1 tsp gralic powder
2 - 3 tbsp Tabasco brand Chipotle hot sauce
1. In a large stock pot or dutch oven, brown sausage in vegetable oil. Remove from pot and cover with foil.
2. Brown chicken in resulting oil and sausage fat. Remove and cover with foil.
3. Add the vegetables and stir, about 12 minutes, over medium high heat until vegetables are softened.
4. Add broth and tomatoes, stirring to combine and get any browned bits off the bottom of the pot.
5. Season to taste*, bring to a boil and then drop to a simmer. Simmer for one hour, stirring occasionally.
6. Add sausage and any juices that have accumulated, and simmer for 1/2 hour, again stirring occasionally.
7. Add chicken and okra, simmer and stir for abaout 1/2 hour.
8. Slowly sift the wondra into the mixture, stirring gently to combine and thicken. Cook about 15 minutes, stirring constantly.
9. Add the shrimp, and cook about 4 minutes or until the shrimp just begins to turn pink.
Serve over plain white rice.
*Seasoning should be done sparingly at first, and gradually throughout the process, since the cooking liquid will reduce and concentrate flavors. If the gumbo is not spicy enough for you, you can always use the traditional method of serving a small bowl of crushed red pepper flakes on the side.
- bill 6-28-2007 5:17 pm [add a comment]
What size boxes of chicken broth, what size cans of tomoatoes/ stewed tomatoes and what size package of okra? Thanks.
- elisabeth 6-28-2007 5:52 pm [add a comment]
broth boxes frozen veg packs are standard and id guess med sz cans but i think this is all pretty flexible. also better to sub fresh ingredients by same weight and groom procedure through practice. i cut and pasted this from another forum.
- bill 6-28-2007 7:12 pm [add a comment]
what's wondra?
- linda 6-28-2007 9:23 pm [add a comment]
i was wondra-ing myself.
- bill 6-28-2007 9:38 pm [add a comment]
Hence, Wondra Bread.
- tom moody 6-28-2007 10:51 pm [add a comment]
this thread needs to be closed for spam.
- bill 8-01-2007 2:09 am [add a comment]
i just dont know how to do it.....i am seeing jim later today maybe he can show me
- Skinny 8-01-2007 2:56 pm [add a comment]
maybe i just delete post??
- Skinny 8-01-2007 2:56 pm [add a comment]
I closed it.
- jim 8-01-2007 6:53 pm [add a comment]