Chicken Gumbo Recipe
(SERVES 4 TO 6)

4 1/2 lbs/ 2 kg
12 cups/ 3 L
1
2
2
1
4

1 tbsp/ 15 mL
1
2
1 cup/ 250 mL
1 cup/ 250 mL
1/4 lb/ 125 g
12
1/2 lb/ 250 g
3
1/2 tsp/ 2 mL
 

chicken, cleaned
cold water
large onion, quartered
carrots, pared and cut in two
celery talks, diced large
bay leaf
parsley sprigs
salt and pepper
butter
large onion, diced
carrots, pared and diced
corn kernels
frozen peas
green beans, pared and cut in three
fresh okra, pared and halved
fresh mushrooms, cleaned and halved
tomatoes, peeled and diced
basil
salt and pepper
 

Method:

1. Place chicken in large pot. Add water and bring to boil. Boil 8 to 10 minutes over medium heat. Skim foam off liquid during cooking process.

2. Add remaining ingredients and season well. Partly cover and cook 1 to 1 1/4 hours.

3. When chicken is cooked, remove from pot and set aside.

4. Leave pot on stove over medium heat. Continue cooking liquid 20 minutes. Strain and set aside.

5. Melt butter in large saucepan over medium heat. Add onion and carrots. Cover and cook 5 minutes without letting onion brown.

6. Add remaining ingredients and stir. Add 6-7 cups (1.6-1.7 L) of reserved cooking liquid from chicken. Season and cook 15 minutes over medium-low heat. Stir occasionally.

7. Meanwhile, remove skin from chicken and cut meat into cubes. Add meat to soup. Simmer 8 minutes over low heat. Serve.

1 SERVING:     196 CALORIES     27g CARBOHYDRATE     16g PROTEIN     3g FAT     9g FIBER

 

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