Wednesday, November 16, 2011

Momma Rochelle's Gumbo

I like to eat hot and spicy dishes but as HubbyGrouch has a rather low tolerance for spicy, I usually keep the heat down. So, I was rather surprised when he picked out this Cajun dish. I didn't make it very intense and we both enjoyed it. The fact that the chicken is not IN the gumbo but placed on top, made us a bit skeptical at first. But it is in fact a nice way of eating this dish. I guess this dish will show up again on my meal plan when I want to use the remaining sausages I had bought for this dinner.



Ingredients:
2-3 tbsp canola oil
4 tbsp all-purpose flour
1 medium onion, finely chopped
1 celery rib, finely chopped
1 green bell pepper, finely chopped
3 garlic cloves, minced
2 tbsp tomato paste
5 cups chicken stock or low-sodium broth
2 tbsp Worcestershire sauce
1 tsp dried oregano
1 tsp dried thyme
1 bay leaf
3 ounce andouille sausage, sliced 1/4" thick
6-7 ounce okra, thinly sliced
salt and black pepper
5-6 chicken tenders
1-2 tsp olive oil
4-5 scallions, sliced (optional)

In a large enough pot, combine the oil and flour and cook over moderately high heat, stirring constantly, until golden, about 5 minutes. Add the onion, celery, bell pepper, and garlic and cook, stirring frequently, until the vegetables are tender, about 10 minutes. Stir in the tomato paste and cook for 1 minute. Add chicken stock, Worcestershire sauce, oregano, thyme, and bay leaf and bring to a simmer. Add the andouille and okra and simmer over low heat (in the open pot) until the okra is broken down and the gumbo is thickened, about 1 to 1 1/2 hours. (Cover pot and add a little water if the sauce gets to thick.) Season with salt and pepper, discard the bay leaf. Heat olive oil in a regular or grill pan over medium heat. Season chicken with salt and pepper. Add to pan and cook until nicely browned and cooked through, about 3-4 minutes per side. Let rest for 5 minutes, then thinly slice crosswise. Spoon gumbo into shallow bowls. Top with chicken and scallions and serve with rice and hot sauce if desired.

(adapted from Food & Wine)

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