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Wednesday, 19 October 2011

Chicken Gumbo

For some reason I have stayed away from cooking gumbo for years but there are so many variety of spicy sausages & salami here that it seems like a good idea.
If you are a bit concerned about the spiciness of this dish its really under your control, you can make it as mild as you like but keep the flavour or blow your head off lol. The spiciness of the sausage is the first place to start, then controll the amount of chilli etc. I make it spicy but not too hot, as we like to enjoy the taste.
A great way to cook Chicken & a very quick meal
Frylight or olive oil
2 chicken joints or breasts, skinned
1 x Onion sliced
5 cloves Garlic, if using onion then just 1 clove garlic, crushed & chopped
150g Spicy sausage or salami
Green pepper chopped
2 tps Coriander
2 Bay leaves
1/2 - 1 tsp Turmeric
Chilli flakes or powder
Can chopped tomatoes
1/2 pint strong chicken stock ( I use 2 stock cubes)
Salt & Pepper
1 tbsp flour
In a large pan heat oil or frylight & brown chicken. Add the onion, if using, & garlic & fry till soft. Stir in sausage & pepper. Cook for a few mins. Stir in chilli, turmeric, coriander, bay & tomatoes.
Mix the flour with a little water to make a paste & stir into mixture with stock & seasoning.
Cover & cook on low heat for 20 minuets, till chicken is cooked through.
Serve with rice

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