Post by *Shorty* on Feb 19, 2006 2:17:15 GMT -5
This has been a favorite around here lately with the cold weather! Another RR recipe. She says this makes 6 servings, I say this makes more than that.
2 cups rice, prepared according to package directions
2 TBSP extra virgin olive oil
1/4 1b diced chicken tenders (I used diced chicken breast)
3/4 1b diced boneless skinless chicken thighs (this adds nice "dark meat flavor" but honestly, I've used breasts for this too)
salt and black pepper to taste
2 tsp poultry seasoning
3/4 to 1 pound andouille sausage (4 links with casing removed) diced
3 TBSP butter
3 ribs celery from the heart of the bunch, chopped
2 green bell peppers, seeded and diced
1 large onion, peeled and chopped
2 bay leaves, fresh or dried
2 TBSP cayenne pepper sauce
3 TBSP flour
1 quart chicken stock or broth
2 cups chopped okra, fresh or frozen, defrosted
1 can (14 oz) crushed tomatoes
1 can (14 oz) diced tomatoes
2-3 TBSP fresh thyme leaves (several sprigs) chopped
5 scallions, thinly sliced on an angle
Peheat large heavy bottomed pot over medium high heat. Add 2 TBSP oil, twice around the pan and the diced chicken. SEason with salt and pepper and a sprinkle of poultry seasoning. Brown on all sides, about 2 or 3 minutes. Chop your veggies while it is working. Add the andouille to the pan and cook another minute or two. Transfer chicken and sausage to a dish.
Rturn pan to heat and add butter. When butter melts, add celery, peppers, onion and bay leaves. Season with salt and pepper and hot sauce. Cook 3 to 5 minutes to begin to soften veggies. Add flour and cook for 2 minutes. Slowly stir in the broth and bring to a boil. Add okra to the boiling broth, then return the meats to the pot and stir in tomatoes and half of your fresh thyme. When it is bubbling, reduce heat and simmer for 5 minutes to combine flavors, then adjust your seasonings.
Scoop cooked rice into the center of bowlfuls of gumbo using an ice cream scoop. Setting the rice on top of the gumbo will keep it from getting too wet. Top with remaining chopped thyme and lots of chopped scallions.
Note - you can make this really IR friendly by being sparing with the rice.
2 cups rice, prepared according to package directions
2 TBSP extra virgin olive oil
1/4 1b diced chicken tenders (I used diced chicken breast)
3/4 1b diced boneless skinless chicken thighs (this adds nice "dark meat flavor" but honestly, I've used breasts for this too)
salt and black pepper to taste
2 tsp poultry seasoning
3/4 to 1 pound andouille sausage (4 links with casing removed) diced
3 TBSP butter
3 ribs celery from the heart of the bunch, chopped
2 green bell peppers, seeded and diced
1 large onion, peeled and chopped
2 bay leaves, fresh or dried
2 TBSP cayenne pepper sauce
3 TBSP flour
1 quart chicken stock or broth
2 cups chopped okra, fresh or frozen, defrosted
1 can (14 oz) crushed tomatoes
1 can (14 oz) diced tomatoes
2-3 TBSP fresh thyme leaves (several sprigs) chopped
5 scallions, thinly sliced on an angle
Peheat large heavy bottomed pot over medium high heat. Add 2 TBSP oil, twice around the pan and the diced chicken. SEason with salt and pepper and a sprinkle of poultry seasoning. Brown on all sides, about 2 or 3 minutes. Chop your veggies while it is working. Add the andouille to the pan and cook another minute or two. Transfer chicken and sausage to a dish.
Rturn pan to heat and add butter. When butter melts, add celery, peppers, onion and bay leaves. Season with salt and pepper and hot sauce. Cook 3 to 5 minutes to begin to soften veggies. Add flour and cook for 2 minutes. Slowly stir in the broth and bring to a boil. Add okra to the boiling broth, then return the meats to the pot and stir in tomatoes and half of your fresh thyme. When it is bubbling, reduce heat and simmer for 5 minutes to combine flavors, then adjust your seasonings.
Scoop cooked rice into the center of bowlfuls of gumbo using an ice cream scoop. Setting the rice on top of the gumbo will keep it from getting too wet. Top with remaining chopped thyme and lots of chopped scallions.
Note - you can make this really IR friendly by being sparing with the rice.
