Gumbo City

Chicken Gumbo for those of you that want to ease your way in to the Cajun food culture. This chicken gumbo recipe is simple and easy to make. It is also not so overwhelming in it complex taste. This is also one of the healthiest gumbo recipes that I have seen. Typically the Roux is made with equal parts flour and oil but this one is low on the oil side.
If you like this one then you can add other meats to the pot as you like.
1 tsp vegetable oil
1/4 cup flour
3 cups low-sodium chicken broth
1 1/2 lbs chicken breast, skinless and boneless, cut into 1-inch strips
1 cup white potatoes (1/2 lb), cubed
1 cup onions, chopped
1 cup carrots (1/2 lb), coarsely chopped
1/4 cup celery, chopped
1/2 medium carrot, grated
4 cloves garlic, finely minced
2 stalks scallion, chopped
1 whole bay leaf
1/2 tsp thyme
1/2 tsp black pepper, ground
2 tsps hot (or jalapeño) pepper
1 cup okra (1/2 lb), sliced into 1/2-inch pieces

1. Add oil to a large pot.
2. Heat pot over medium flame.
3. Stir in flour.
4. Cook, stirring constantly, until flour begins to turn golden brown.
5. Slowly stir in all the broth using a wire whisk and cook for 2 minutes. The mixture should not be lumpy.
6. Add all ingredients except okra. Bring to a boil, then reduce heat and let simmer for 20 to 30 minutes.
7. Add okra and let cook for 15 to 20 more minutes.
8. Remove bay leaf.
9. Serve hot in a bowl or over rice.

Why is it that when we get sick we make chicken soup? Chicken soup is recognized as a cure for many illnesses, from colds to the flu. It’s just one of those feel good thing that even if it’s not a cure you feel better when you eat it.

Ingredients
4 boneless, skinless breasts of chicken
1 chicken bouillon cube
1/2 medium onion, minced
1/4 cup chopped carrots
1 can of chicken broth (low- or no-fat variety works)
1/2 cup of rice
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and Pepper to taste

Directions:
Place chicken, seasonings, and bouillon cube into a soup pan with enough water to cover. Simmer on low heat until the chicken is done. Remove the chicken and shred it. Put the shredded chicken back into the pot and sdd vegetables, chicken broth and as much water needed to cover.

Cook the soup for about 45 minutes and then add the rice. You may need to add some more water to insure that you have a soup and not a gumbo. So if you add half a cup of rice you need to have at least 2 cups of liquid in the soup so that the rice doesn’t soak it all up. Cook until the rice is done.

Check out these other great Chicken Recipes.

This Chicken tortilla soup recipe is so easy a cave man could do it. You can spice it up some by adding a hot salsa.

3 Chicken Breast boiled and cut up into cubes
24 oz. of Chunky Salsa
2 cans Whole Kernel Corn
2 cans Chili Beans
4 cups Chicken Broth
2 tbsp Ground Cumin

Preparation:
Put everything into a soup pot and cook for about 20 minutes. Put it over tortilla chips and garnish with sour cream and shredded cheese.

3 pounds chicken
1 onion
2 celery ribs
2 carrots

Dice up the onion, celery and carrots.
Put the chicken in a 5-6 qt. pan and cover with water. Add vegetables. Cook about 30 minutes over medium heat until chicken is done. Remove chicken from pot and cool chicken. When chicken can be handled take the meat from the bones and add bones back to pot and cook 1/2 more over medium heat. Chill chicken pieces.

Strain stock and return to pan. Add 2 cups of water, chicken and prepared vegetables. Cook another 20-25 minutes until vegetables are cooked. Add 4 ounces noodles to the soup and cook 10 minutes. Taste and adjust for salt and pepper.