SMOKED CHICKEN AND PEPPERONI GUMBO
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cajun Chicken
Amount Measure Ingredient — Preparation Method
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mixture:
1/4 teaspoon White pepper
1/4 teaspoon Red pepper
1/2 teaspoon Black pepper
1/2 teaspoon Thyme
1 teaspoon Dry parsley flakes
1/2 teaspoon Gumbo file powder — (optional)
2 cups Onion
2 cups Green pepper
2 cups Celery — meats:
2 Smoked chicken breasts.
12 Inches pepperoni. — broth:
6 cups Chicken broth
Prepare vegetables. Cut half in larger hunks (say 1/2 inch) and cut rest
in fine chop (or use food processor).
Meats: two smoked chicken breasts, pulled from bone, skinned and pulled
into bite size pieces by hand. If you do not have smoked chicken, you may
get away with using a small amount of liquid smoke. I would guess no more
than 1/4 teaspoon. one stick (about 12 inches) pepperoni, cut into
moderately thick slices. (say 1/8 inch or about twice as thick as
presliced pizza pepperoni usually is)
Preparation: Using cast iron dutch oven, take the large cut onions and
singe them over medium high heat in the dry pan for about 3-4 minutes,
stirring constantly. Then add the rest of the vegetables and cook for
about 5 minutes more on medium heat, stirring frequently. Then add spice
mixture and stir to incorporate. Stir in about 2 tablespoon dry roux. Add
the broth and the pepperoni slices. Turn heat down to medium low and
simmer for at least 1/2 hour or until vegetables are tender and flavors
are merged. About 5 minutes before serving, add the chunks of chicken
breasts to the mixture.
At the same time, add more roux to thicken if desired.
Serve in bowl over lots of rice.
For additional smoke flavor, wrap the chicken bones and skin in cheese
cloth and place in the mixture at the same time as the pepperoni. Remove
all the bones and all the skin before stirring in the chicken pieces.
Makes 8 to 10 servings.
== Courtesy of Dale & Gail Shipp, Columbia Md. === Converted by MMCONV
vers. 1.50
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CHICKEN ETOUFEE
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Cajun Chicken
Seafood
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup Onion — half fine cut and
rough cut.
3/4 cup Bell pepper — fine cut.
3/4 cup Celery — fine cut.
3 Little green onions — fine
1 large Clove garlic — fine chop.
2 teaspoons Cajun chicken spice — mixture.
3 Pats butter.
3 tablespoons Dry roux.
3 cups Chicken broth.
2 Chicken breasts.
Pre cook the chicken breasts in micro wave for about 10 minutes on high.
Set aside to cool. When cool, pull into strips about the size of a small
finger. (You could use an equal amount of leftover roast chicken.)
Singe the rough cut onions in cast iron skillet over medium high heat.
When lightly browned (3-5 minutes). Add the rest of the vegetables, the
garlic and the spices. Add butter and sizzle over medium heat until the
vegetables are limp, about 5 minutes. Stir in the dry roux. Then stir in
the chicken broth and simmer uncovered over low heat for 15 min. Add the
chicken and continue to simmer for another 10-15 minutes. The sauce should
be about as thick as a thin gravy.
Serve over rice.
Makes two generous servings.
SHRIMP ETOUFEE Follow same recipe except: use one small package shrimp
(5-6 oz.) decrease vegetable amounts to 1/2 cup each. decrease spice
amount to 1 teaspoon cajun chicken mix. decrease roux to 2 tablespoon
decrease butter to 2 pats decrease broth to 1 cup do not precook shrimp.
At the end, add uncooked shrimp and simmer for only 2-3 minutes. Top with
dash of Cajun Sunshine if needed.
== Courtesy of Dale & Gail Shipp, Columbia Md. == Converted by MMCONV
vers.
1.50
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