Fat Free Salad Dressing: {soups-salads-and-salad-dressings} Authentic Cajun Gumbo Recipe

Thursday, February 10, 2011

{soups-salads-and-salad-dressings} Authentic Cajun Gumbo Recipe

Authentic Cajun Gumbo Recipe

"I learned to cook in Louisiana and I love to cook Cajun food. This chicken oyster gumbo is one of my favorites." – Paul Morris, Kelso, Washingon

    * 20 Servings
    * Prep: 1 hour + simmering
   * Cook: 45 min.

Ingredients

    * 6 quarts water
    * 1 chicken (5 pounds), cut up
    * 2 large onions, quartered
    * 4 celery ribs, cut into 3-inch pieces
    * 6 garlic cloves, coarsely chopped
    * 2 tablespoons salt
    * 1 teaspoon garlic powder
    * 1/2 teaspoon poultry seasoning
    * 1/2 teaspoon cayenne pepper
    * 1/2 teaspoon pepper
    * 1/4 teaspoon white pepper
    * 1 cup canola oil
    * 1-1/2 cups all-purpose flour
    * 1 large onion, finely chopped
    * 1 pound fully cooked andouille sausage links, chopped
    * 2 pounds sliced okra
    * 2 pints shucked oysters
    * 3 tablespoons gumbo file powder
    * Hot cooked rice

Directions

    * Place the first 11 ingredients in a stockpot; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.
    * Remove chicken and allow to cool. Strain broth, discarding vegetables; skim fat. Remove meat from bones; cut chicken into bite-size pieces and set aside. Discard bones.
    * In the same pan, cook and stir oil and flour over medium heat until caramel-colored, about 14 minutes (do not burn). Add finely chopped onion; cook and stir 2 minutes longer. Gradually stir in broth. Bring to a boil.
    * Carefully stir in sausage and reserved chicken. Reduce heat; simmer, uncovered, for 10 minutes. Stir in okra and oysters. Simmer, uncovered, 10-15 minutes longer or just until okra is tender. Stir in file powder. Serve with rice. Yield: 20 servings (1-1/4 cups each).

      Editor's Note: Gumbo file powder, used to thicken and flavor Creole recipes, is available in spice shops. If you don't want to use gumbo file powder, combine 2 tablespoons each cornstarch and cold water until smooth. Gradually stir into gumbo. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts: 1-1/4 cups (calculated without rice) equals 319 calories, 19 g fat (3 g saturated fat), 73 mg cholesterol, 990 mg sodium, 20 g carbohydrate, 3 g fiber, 19 g protein.

Authentic Cajun Gumbo published in Taste of Home December/January 2011, p122

   Beth Layman :)

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