RECIPES: Creole Chicken Gumbo
11/26/2013, 2 p.m.
Despite the popularity of holiday seasons meals like turkey and dressing (stuffing), cranberry sauce and sweet potato pies, a growing number of Americans are turning to alternative cook-ups that require less work. Among the favorites is a classic creole chicken gumbo that allows for vegetarian and pork-free substitutions and proves equally as filling as traditional fare.
1 large chicken-cut up (tofu may be substituted)
4 tablespoons cooking oil
1 large onion-chopped
2 quarts chicken stock-heated
2 tablespoons parsley-chopped
2 tablespoons green onions-chopped
1 teaspoon chopped thyme-if fresh or 1/2 teaspoon if dry
1 clove garlic-mince
3 bay leaves
1 pound smoke sausage (or andouille)
1 pint oysters
1 tablespoon filé
cayenne pepper to taste
salt and pepper to taste
Use a heavy pot (iron if possible), and brown the chicken slowly in oil.
Remove the chicken.
Sauté the onions until soft.
Return the chicken and any juice that has drained off to the pot with onions.
Cover and cook on low heat for about 10 minutes, stirring occasionally to prevent burning.
Add the heated stock, parsley, green onions, garlic, and bay leaves.
Season generously with thyme.
Add salt and pepper to taste.
Cook over low heat until chicken is tender.
Add precooked sausage and cook for 10 minutes.
Add oysters and oysters' water and cook for 10 minutes more.
Remove from heat and immediately add filé powder, stirring while adding.
Serve in large bowls, pouring it over steamed rice.