Cajun Chicken Gumbo
Easy, authentic New Orleans Chicken Gumbo using Rozie's Hot RelSa along with green bell peppers to make the Holy Trinity of Cajun cooking.
1 1/2 pounds chicken thighs, boneless, skinless
1/2 cup butter
1/2 cup all-purpose flour
1 tablespoon vegetable oil
1 cup green bell pepper, chopped
1/2 cup Rozie's Hot RelSa
3 cups chicken stock or chicken broth
6 ounces okra, frozen, cut
3 cups prepared white rice
Salt and pepper to taste
Green onions or parsley (for garnish)
Preheat oven to 350 degrees.
Lightly oil oven-safe baking dish.
Place chicken thighs in baking dish; lightly salt and pepper, cover with foil and bake until. internal temperature reaches 165 degrees.
Shred meat; set aside.
You start with a Roux!
Melt the butter over medium-low heat, then add the flour.
Stir constantly with a wooden spoon in a figure 8 motion for even cooking.
For Cajun cooking you want a dark roux, about the color of milk chocolate. Be patient, this can take some time and should be stirred frequently or constantly. This will take 20-30 minutes but don't go by the time, go by the color and aroma - it should have a nutty smell.
The Holy Trinity of Cajun cooking consists of onions, celery and bell peppers and is the base for several dishes in Cajun cooking. Rozie's RelSa's contain leek and celery so we thought we would saute some green pepper with it and give it a try shaving off a couple of steps and adding flavor and heat. It worked!
Assembling the gumbo:
Add the roux to the Holy Trinity pot, heat. Add the chicken stock in 1 cup increments. Add the shredded chicken and finally the frozen okra which will thicken the gumbo a bit more, add more stock if needed.
Plate rice, pour gumbo over rice and sprinkle with scallions or parsley.
Nice to serve with warm French bread.
Makes 4 servings