Cajun Gumbo

Ideas
6 servings Prep: 10 mins, Cooking: 20 mins
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Poultry

By Food24 November 03 2009
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Ingredients (18)

25.00 g flour — brown bread
3.00 ml salt
black pepper — freshly ground
2.00 ml cayenne pepper
5.00 ml paprika
2.00 ml onion — salt
3.00 ml garlic — salt
6.00 chicken breast fillets — cubed
60.00 ml vegetable oil
225.00 g lard — or butter
100.00 g flour — brown bread
225.00 g onion — diced
2.00 green pepper — diced
3.00 celery stalks — chopped
1.00 Litres stock — chicken
350.00 g sausages — Russain, sliced
2.00 garlic — cloves, crushed
rice — steamed, to serve
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Method:

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.



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