Chicken gumbo is for those of us that just aren’t into seafood. Most you will see this style of gumbo in the mid west. It is still full of flavor and is by no means a lessor version of seafood gumbo its just different.
• 6 cups water
• 1 cup light roux
• 2 cups beer
• 1 teaspoon garlic powder
• 1 tablespoon hot pepper sauce
• 2 carrots, sliced thin
• 1/4 cup uncooked wild rice
• 1 skinless, boneless chicken breast half - cut into cubes
• 1 1/2 cups uncooked rotini pasta
• salt to taste
• ground black pepper to taste
• 3 green onions, thinly sliced
DIRECTIONS
1. Bring the water to a boil. Add the garlic powder and the hot pepper sauce. Put the carrots into the pot of water. Cook for five minutes.
2. Add the roux, rice, and chicken cubes. Turn heat to low, and cook for three hours.
3. Add the spiral pasta, and cook for ten minutes. Add salt and pepper to taste. Serve hot, garnished with green onions.
