Recipe: Chicken Gumbo
Yield: 8 Servings
2 Chickens, cut into 8 pieces -- each, wing tips trimmed 2 ts Dried mustard 2 ts Sweet paprika
1/4 ts Salt
1/4 ts Freshly ground pepper
1/8 ts Ground allspice
pn Cayenne pepper 2 tb Olive oil 4 Celery stalks, cut into 1/2" -- dice 2 md Onions, coarsely chopped 2 Red bell peppers, cored and -- cut into 1/2" dice 1 Green bell pepper, cored and -- cut into 1/2" dice 1 tb Finely chopped garlic 4 c Sliced okra, fresh or frozen 1 cn Plum tomatoes, drained -- (reserve tomato juices), -- with tomatoes coarsely -- chopped 2 tb Tomato paste 1 ts Dried thyme 1 Bay leaf 1/4 c Chopped flat-leaf parsley Cooked white rice (opt)
Fresh okra is not wide available, but frozen okra is sold in most supermarkets and makes a perfectly acceptable substitute. When cooking up this gumbo, I'ce only called for a pinch of cayenne pepper, but you can add as much heat as you like.
Per serving (based on 8, without rice): 415 calories, 19 grams fat, 124 milligrams cholesterol.
NOTE: If using frozen okra, defrost it or tinse under cold water, then proceed.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike
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