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4 c chicken stock 1 chicken bullion cube 6 c water 2 boneless chicken breasts 1/3 cup long-grain rice 15 oz can diced tomatoes 1 medium onion, chopped 1 c chopped bell pepper 1/2 c chopped celery 1 jalapeno pepper, chopped 1/3 c chopped parsley 1 1/2 c sliced okra 1/2 tsp cumin 1/2 tsp coriander 4 cloves garlic, sliced 2 bay leaves 1 1/2 Tbsp gumbo filé 1 Tbsp olive oil 1 Tbsp all-purpose flour Cook chicken breasts in 2 c water with bullion cube until tender. Shred chicken and reserve cooking water. Add tomatoes, chicken, 4 c water, chicken stock, water from cooking chicken, jalapeno, cumin, coriander, parsley, bay leaves, and rice to a large stockpot. Heat to boiling. While stockpot is heating to a boil, make a roux in a cast iron skillet by heating oil over medium-high heat until it is almost smoking. Sprinkle in flour, stirring constantly, until roux is chocolate-colored. Be careful not to burn roux. Add onion, bell pepper, celery, and garlic to roux and cook, stirring constantly, about 1 1/2 minutes. Add roux and vegetables to stockpot. When stockpot is boiling, reduce heat to low and simmer for 30 minutes. Add okra, simmer for 15 more minutes. Remove from heat. Add filé and stir in thoroughly. Remove bay leaves before serving. This recipe was added: 6 November 2003 |