Cajun Gumbo

Recipe from: 6/19/1995 12:00:00 AM
Ingredients 18
Servings 6
Time 10 minutes

Ingredients

  • 25
    g
    brown bread flour
  • 3
    ml
    salt
  • freshly ground black pepper
  • 2
    ml
    cayenne pepper
  • 5
    ml
    paprika
  • 2
    ml
    onion salt
  • 3
    ml
    garlic salt
  • 6
    chicken breast fillets, cubed
  • 60
    ml
    vegetable oil
  • 225
    g
    lard or butter
  • 100
    g
    brown bread flour
  • 225
    g
    diced onion
  • 2
    medium green peppers, diced
  • 3
    stalks celery, chopped
  • 1
    Litres
    chicken stock
  • 350
    g
    Russian sausage, sliced
  • 2
    cloves garlic, crushed
  • steamed rice to serve
 

Method

20 minutes
 
Mix 25 g brown bread flour with the seasonings in a small bowl. Toss the chicken cubes in seasoned flour to coat. Heat the oil in a large frying pan and sauté the chicken until browned. Remove with a slotted spoon and set aside. Melt lard or butter, stir in flour and cook until it becomes a dark mahogany colour. Remove the roux (see tips) from the heat and add the chopped vegetables. Stir until the roux stops darkening. Return to the heat and cook until the vegetables are soft, about 5 minutes. Add the chicken stock, a little at a time, stirring until well blended. Bring to the boil, then add the chicken, Russian sausage and garlic. Reduce the heat and simmer for 1 hour. Skim the gumbo occasionally to remove any fat, which may rise to the surface. Adjust seasoning. Serve with steamed rice.
 

Read more on: poultry  |  shallow-fry
 

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