Jims Chicken & Sausage Gumbo

Chicken Recipes 'To-Go'

Cajun Chicken Recipes

Home |>

Contact|>

Ingredients:

SEASONING MIX

1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp dry mustard
1/2 tsp black pepper
1/2 tsp white pepper
1/2 tsp cinnamon
1 tsp ground ancho pepper
1 lb chicken breast, diced
8 oz polish turkey kielbasa,diced
1 cup chopped red pepper
1 cup chopped celery
1 cup chopped onion
8 cup chicken stock
1/2 cup oil (for roux)
1/2 cup flour (for roux)
2 cup long-grain rice
8 oz fresh sliced mushrooms
2 tbsp oil (for saute veggies)

Instructions:

Mix all seasonings, set aside. Preheat oven to 400 degrees. Coat
chicken with one tablespoon of seasoning mix. Put in baking pan and
bake for 15 min. Set aside. Slice and parboil the sausage to rid it
of excess salt. Drain water, set sausage aside. In a 5 qt. pot, add
onions, red peppers,2 cups chicken stock, mushrooms, celery, and the
remaining spice mix with 2 tablespoons of oil. Saute till limp. While
veggies are sauteing, make the roux. Mix flour with equal amount of
oil in a PYREX! container. Mix and put in microwave oven for 4 min on
high. After that, remove and stir and put back for 1 min intervals
stirring each time, till the roux is dark enough. Be very careful.
This shit gets upwards of 500 degrees! Roux should be about the color
of light chocolate. When veggies are limp, add the rest of the
chicken stock, chicken and sausage. Bring to a simmer. Add roux.
Simmer for 30 min. While this is happening, start the rice.

Serve in a bowl, over rice. Add file powder to taste on an individual
basis.

Servings: 4

:: TOP ::

Chicken is ideal
for weight loss
and dieting

Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.

Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.

"We were not satisfied with the qualities which nature gave to poultry; art stepped in and, under the pretext of improving fowls, has made martyrs of them." Jean-Anthelme Brillat-Savarin (1755-1826)