Rezept drucken

ins Rezeptbuch legen

als email versenden

MealMaster - Ansicht

Rezept als PDF

Rezept benoten

Anmerkung schreiben
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
Chicken Gumbo
Zutaten für 4 Portionen Menge anpassen
die Zutaten:
3 x ca. 450 gChicken; in 6 to 8 pieces
1/2 Tasseoil
1 Tasseflour
Dried chili peppers; Or
Fresh chili peppers
1 grossonion finely chopped
1 grossGreen pepper; rough chopped
Celery sticks; fine chopped
cloves garlic crushed
8 x ca. 30 gAndouille sausage; Or Garlic sausage, diced
4 Tassechicken stock
 Ds Tabasco
4 x ca. 30 gOkra fresh
 rice cooked
die Zubereitung:

Fat grams per serving:

Approx. Cook Time: 1:20 Heat the oil in a large saute pan or frying pan and brown the chicken on both sides, 3-4 pieces at a time. Transfer the chicken to a plate and set it aside. Lower the heat under the pan and add the flour. Cook over a very low heat for about 30 minutes, stirring constantly until the flour turns a rich, dark brown. (This is called "making a roux). Take the pan off the heat occasionally, so that the flour does not burn. (if the roux burns, or sticks to the bottom of the pan, throw it out, wash the pan thoroughly, and start all over again).

Add the chili peppers, onion, green pepper, celery, garlic and sausage to the roux and cook for about 5 minutes over very low heat, stirring continuously. Pour on the stock and stir well. Add the bay leaf and a dash of Tabasco, if desired, and return the chicken to the pan. Cover and cook for about 30 minutes or until the chicken is tender. Top and tail the okra and cut each part into 2-3 pieces. If okra is small, leave whole. Add to the chicken and cook for a further 10-15 minutes. Remove the bay leaf and serve the Gumbo over the rice. From Flavor of the South - Mallard Press Isbn 0-792-45061-2

Anmerkungen zum Rezept: