Mrs Laura Faulk
Pastor's Wife
First Baptist Church
Groton, MA
Gumbo
1 T. olive oil
2 cups boneless chicken breasts, diced
12-16 oz. pork sausage links, thinly sliced
1 lb. shrimp, shells removed
1 cup olive oil
1 cup flour
2 T. minced garlic
3 qts. chicken broth/stock
5 stalks celery, diced
4 Roma tomatoes, diced
1 sweet onion, diced
1-10 oz. can diced tomatoes with green peppers (including liquid)
2 T. chopped fresh red chili peppers (optional)
1 bunch fresh parsley, chopped
1/4 cup Cajun seasoning
Heat oil in medium skillet over medium high heat and cook chicken until no longer pink and juices run clear. Stir in sausage and cook until evenly browned. Drain chicken and sausage; set aside.
In a large pot over medium heat, blend the 1 cup olive oil and flour to create a roux. Stir constantly until browned and bubbly. Mix in garlic and cook about 2 minutes.
Gradually stir chicken broth into the roux mixture. Bring to a boil and mix in celery, tomatoes, sweet onion, tomatoes with green peppers, red chili peppers, parsley, and Cajun seasoning. Reduce heat, cover and simmer about 40 minutes, stirring often.
Mix chicken, sausage, and shrimp into broth mixture. Cook, stirring frequently about 20 minutes.
Serve with rice if desired.
NOTE: I usually don't add the fresh chili peppers since the gumbo is spicy hot enough without it! I just have dried red peppers on the side for anyone who wants to add to their gumbo! Also this make a lot!!
1 T. olive oil
2 cups boneless chicken breasts, diced
12-16 oz. pork sausage links, thinly sliced
1 lb. shrimp, shells removed
1 cup olive oil
1 cup flour
2 T. minced garlic
3 qts. chicken broth/stock
5 stalks celery, diced
4 Roma tomatoes, diced
1 sweet onion, diced
1-10 oz. can diced tomatoes with green peppers (including liquid)
2 T. chopped fresh red chili peppers (optional)
1 bunch fresh parsley, chopped
1/4 cup Cajun seasoning
Heat oil in medium skillet over medium high heat and cook chicken until no longer pink and juices run clear. Stir in sausage and cook until evenly browned. Drain chicken and sausage; set aside.
In a large pot over medium heat, blend the 1 cup olive oil and flour to create a roux. Stir constantly until browned and bubbly. Mix in garlic and cook about 2 minutes.
Gradually stir chicken broth into the roux mixture. Bring to a boil and mix in celery, tomatoes, sweet onion, tomatoes with green peppers, red chili peppers, parsley, and Cajun seasoning. Reduce heat, cover and simmer about 40 minutes, stirring often.
Mix chicken, sausage, and shrimp into broth mixture. Cook, stirring frequently about 20 minutes.
Serve with rice if desired.
NOTE: I usually don't add the fresh chili peppers since the gumbo is spicy hot enough without it! I just have dried red peppers on the side for anyone who wants to add to their gumbo! Also this make a lot!!
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