Gumbo combines ingredients and culinarypractices of several cultures, including French, Spanish, German,West African, and Choctaw. The dish is the official cuisine ofthe state of Louisiana.
Recipe: Cajun Gumbo
4 pounds chicken thighs 1/4 cup olive oil 1 cup chopped onion 1/2 cup chopped green bell pepper 1/3 cup all-purpose flour 2 cloves garlic, crushed 1 (28-ounce) can tomatoes 2 cups chicken broth or water 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon dried thyme 1 dried bay leaf 1 (10-ounce) package frozen sliced okra 1 1/2 pounds crabmeat, shrimp, crawfish, lobster and/or surimi 1 (10-ounce) jar medium oysters, drained 1/2 cup chopped fresh flat-leaf parsley
Preheat oven to 350°F (175°C).
Place chicken thighs in a single layeron a shallow baking pan and season with salt and pepper. Bake45 to 50 minutes or until done. Remove chicken from pan and setaside to cool. Deglaze pan with a little water, scraping thebottom to remove any browned bits and pour pan juices into afat separator and set aside. When chicken is cool enough to handle,pick meat and discard skin and bones.
Meanwhile, heat oil in a large, heavy-bottomedpan over medium heat. Add onion and green pepper and cook untiltender, about 10 minutes. Stir in flour, reduce heat to low andcook 5 minutes, stirring constantly. Add garlic, and cook for2 more minutes, or until fragrant. Stir in tomatoes (undrained),chicken broth, red pepper flakes, thyme and bay leaf. Increaseheat and bring to a boil. Reduce heat and simmer until slightlythickened. Cover and and cook for 30 minutes, stirring occasionally.Add chicken, pan juices (discard fat) and okra. Return to a boil,reduce heat and simmer for 15 to 20 minutes. Stir in crab, oystersand parsley. Cook gently 5 to 10 minutes or until oysters beginto curl and crab is thoroughly warmed (if using shrimp, shrimpshould be pink and opaque throughout). Season to taste with saltand pepper. Serve over rice in soup bowls.
Makes 4 servings.
Recipe provided courtesy of NationalDairy Council.
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