Archive | February, 2013

Quick Gumbo

5 Feb

Love takes time. You put love in gumbo. It takes time to make gumbo. I do not have the time though to make a slow-cooking gumbo. I made a quick gumbo that was pretty good for a first try!
Here’s all you need:
2 chicken breasts, cubed
2 andouille sausages
1 garlic clove, chopped
salt and pepper
hot sauce (I used Frank’s)
2 green onions, green parts only, chopped
1 pepper, chopped
3 Tablespoons, rice flour
1 Tablespoon of butter
1 Tablespoon of coconut oil
Extra virgin olive oil
1 small can of chopped, no salt added tomatoes
Pinch of celery salt, GASP, I didn’t have celery on hand
4 cups of chicken broth

Saute the garlic in the coconut oil and a swirl of extra virgin olive oil. Add chicken. Don’t burn the garlic or it will be bitter. Season with salt and pepper. When the chicken is cooked through, pull the chicken out of the pot but leave the drippings. Set chicken aside. Melt butter in the oil and add the flour. Whisk it together so a roux is formed. Let it brown. Add the peppers, onion and celery salt. Pour half the chicken broth over the roux. Whisk it together so it all combines together. Add the tomatoes (this is optional) and green onion. Allow the flavors to cook together. Add some hot sauce. As it thickens, add more broth as needed. When you get a nice thick broth, add chicken and sausage.
I served it over crumbled corn bread and some rice. If you don’t have white rice, pilaf could work, just make sure you don’t use as much salt. Serve hot! C’est si yum!gumbo