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Chicken ham seafood Gumbo
1 (2 1/2 or 3 lb.) fryer
1 quart water
1 cup oil
1 cup plain flour
1 (16 oz.) frozen cut okra (or fresh)
2 1/2 cups chopped celery
1/2 cup chopped green pepper
2 medium onions, chopped
4 cloves garlic, minced
1/4 lb. ham, chopped
1 (12 oz.) jar Oysters, undrained
6 blue Crabs (fresh), cleaned & broken in half
1 (8 oz.) tomato sauce
1 Tbsp. chopped fresh parsley
2 bay leaves, crumbled
2 Tbsp. browning & seasoning sauce
2 tsp. Creole seasoning (use sparingly, hot)
1 tsp. dried whole thyme
1/4 tsp. garlic powder
1 1/2 Tbsp. Worcestershire sauce
1/4 tsp. liquid smoke
Juice of 1/2 lemon
Hot cooked rice
Gumbo file (opt. but good)
Place chicken in Dutch oven; add water. Bring to a boil; cover and cook slowly until done. Remove chicken from broth; reserving broth. Cool and remove chicken from bones. Cut meat into bite size pieces; set aside.
Combine oil and flour in heavy 5 quart Dutch oven (I use large iron skillet) until copper penny color. This has to be done slowly! Add okra, celery, green pepper, onion and garlic. Cook, stirring occasionally for 30 minutes. Add broth, chicken and next 13 ingredients. Stir well. (I then have to remove this to stock pot.) Simmer, uncovered for 3 hours or longer. Stirring occasionally. Serve over rice.
Yield: 3 1/2 quarts.
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