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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
2 x ca. 450 g | Chicken, cut into serving sz |
1/2 x ca. 450 g | Turkey sausage |
1/2 Tasse | bell pepper finely chopped |
2 1/2 Tasse | Roux flour |
1 Teelöffel | red pepper ground |
1/2 Tasse | green onions finely chopped |
9 Tasse | water |
2 Tasse | onions Finely chopped |
1/2 Tasse | celery finely chopped |
1 1/2 Teelöffel | salt |
1 | Bayleaf |
2 Teelöffel | Finely chopped fresh parsle |
Remove the skin, fat and wings from the chicken and discard. Spray the inside of as large skillet with non fat cooking spray and place over high heat. Brown the chicken, turning often. Remove the skillet from the heat and move the chicken pieces to a platter. Add 1 cup of thje water to the skillet, scraping the bottom to loosen all of the browned bits. Return the chicken to the skillet and set aside.
Place the remaining 8 cups of watewr in a 5 quart Dutch oven over high heat and bring to a boil. Add the chicken and pan juices, along with the rest of the ingredients, except for the green onions and the parsley. Cook, uncovered, 25 minutes, stirring occasionally. Stir in the onions and the parsley and cook for 5 more minutes. Remove the bay leaf before serving.
roux flour thickens the mixture. Many people have the mistaken idea all gumbo must have tomatoes and/or okra but this is not the case. Some folks do use file in most of their gumbo dishes but I very seldom do. Seems to impart a bitter taste. The tomatoes and okra tend to overpower any other flavor, so I use them only in tomato/okra gumbo. Btw, in cajun recipes (since Mm won't let me use the accented e) file is pronounce fee-la.
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