Cajun chicken Gumbo and rice

Posted by on October 11, 2009

I was asked to post a recipe for cajun chicken and rice.  Well, to us that usually means gumbo, or a stew.  Gumbo is more like a soup, and well, a stew is a stew.  Both of them have a roux base (flour and oil mixture) that gives the broth a flavor.  And because of the flour base, this is not the healthiest food choice, so eat it sparingly.  So here are directions for both.

1.  Make the roux

ingredients:  1/4 c flour for stew  or 1 c flour for gumbo, and equal part of vegetable oil (canola oil is a healthier choice)

directions:¬† Pour the oil into a cast iron skillet.¬† Iron skillets are best because they evenly heat, and stay hot.¬† Heat up the oil on medium and then slowly add the flour, whisking it into the oil to get it mixed well.¬† Keep cooking the flour-oil mixture, stirring and scraping the bottom so it doesn’t get lumpy or burn.¬†¬† You want it to cook until the mixture turns dark brown, like the color of dark chocolate.

Note:  you can make extra roux ahead of time.  Store it in a glass jar with lid in the refrigerator.  It will keep for at least a month.

2.  Making the stew:

ingredients:  1/4 cup roux (already made), diced onion, diced celery (about 3 branches), diced bell pepper, seasonings to taste (black pepper, garlic powder, red/cayenne pepper),4-6 pieces of chicken, 1 can chicken broth, minced green onions, cooked rice
note: we use a seasoning mix called Tony Chachere’s¬†

directions:
Heat the roux over medium high heat in a large deep skillet, if you haven’t made it fresh
Add in the diced up vegetables and keep stirring.
When the vegetables turn glossy, add about 1/4 c. water to thin out the roux.  Mix well and heat. 
Add Chicken and seasonings, and stir around so that chicken browns
When chicken is browned, add 1 can of chicken broth, mix well.
Then add enough water to just cover the chicken.  Mix well.
Bring to a boil, then set heat to about medium or medium low, just so the stew will simmer
Cook 45 min to an hour, until chicken is done. 
Taste after about 20 minutes and add more seasonings if necessary.
When chicken is nearly done, add in the green onions.
Serve over cooked rice.

3.  Make the gumbo

You will need a 4-qt stew pot, which we affectionately call a gumbo pot.

ingredients:  (1 to 1 1/2 cup) roux, 2 Р3 diced onions, diced celery (about 3 branches), diced bell pepper, cut-up chicken  (8-10 pieces),  seasonings to taste (black pepper, garlic powder, red/cayenne pepper), 1 or 2 cans chicken broth, minced green onions, cooked rice   (Note:  you can use boneless chicken if you want.  But bone-in gives flavor to the broth, as does dark meat over white meat)
note: we use a seasoning mix called Tony Chachere’s, and they also have a roux mix that you can use.

directions:
Heat the roux over medium high heat in a 4-qt (or more) gumbo pot, if you haven’t made it fresh
Add in the diced up vegetables and keep stirring.
When the vegetables turn glossy, add about 1/4 c. water to thin out the roux.  Mix well and heat. 
Add Chicken and seasonings and stir around so that chicken browns
When chicken is browned, add the chicken broth, mix well.
Then add about 3 quarts water.  Mix well.
Bring to a boil, then set heat to about medium or medium low, just so the gumbo will simmer.
After about 20 minutes, taste and add more seasonings
Cook at least an hour, covered.
About 15 min before serving add the green onions.
Serve over cooked rice in a bowl.

Some people like to eat potato salad with their gumbo (on the side or inside)

Last modified on October 18, 2009

Filed under: Health, recipe3 Comments »

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3 Responses to “Cajun chicken Gumbo and rice”

  1. shane Says:

    Looks Yummy, Thank You

  2. Ebs Says:

    Hi Hun, thank you for recipe. Sounds absolutely delicious. Not sure where I will get the seasoning mix, will look for that online. Thanks again Pam… you’re an angel

  3. Cindy Adams-Ardoin Says:

    Many thanks for mentioning our seasoning in your great looking recipes! We are always excited to read how our fans use us in their recipes!

    Cindy Adams- Ardoin
    Food Scientist
    Tony Chachere’s