Monday, September 13, 2010

Southern Chicken Gumbo

Today's full meal deal!

I meant to post this delicious recipe this weekend as it was our Saturday dinner but time was NOT on my side. It is a family recipe but this is my first time ever making it myself. Enjoy!

Southern Chicken Gumbo

2 15 0z cans Stewed Tomatoes
3 large chicken breast
4 cups chicken broth
16 oz bag Frozen Okra (fresh about 4 cups)
2 tbs fresh parsley
3 tbs dried onion
1 small diced onion
juice of small lemon
1 1/2 tbs garlic powder
1/2 tbs pepper
5 drops Louisiana hot sauce
2 tbs Tony Chacheres Seasoning
1 up water
1 bay leaf
1/2 tbs celery salt
1 slice smoked bacon
Corn starch to thicken

In large pot add oil and cook chicken until cooked through, remove then set aside and dice when cool enough to handle.

In the same pot cook your bacon until crunchy. Remove, cool then crumble.

Add all other ingredients to the pot followed by the chicken and bacon. Let cook about half an hour then use a rue of corn starch and water to thicken. Once thickened remove from heat and serve over rice.

NOTE: A lot of cornstarch goes a long way so add the mixture to your gumbo a little at a time until it reached the consistency you desire.

Jalapeno Cheese Cornbread

1 cup all-purpose flour
3 chopped canned jalapeno peppers
1 cup cheddar cheese
1/2 cup cooked corn (make sure it is not wet)
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil

Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. fold in Jalapeno's, corn & Cheese. Pour batter into prepared pan.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

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1 comment:

  1. Thanks for sharing your recipe!

    It looks delicious.