by Gen Kidwell
A very different recipe for chicken gumbo. You don't put tomatoes or green pepper or okra. Our son Jack worked at Red River New Mexico for a man when he was younger. He taught Jack to make this dish and we came out he made it for us. I was at his elbow the whole time learning. It is a real family favorite.
a bunch of green onions
crushed red pepper
dried bay leaf
Margarine or butter
salt and pepper to taste
Louisiana Hot Sauce
Cut chicken in pieces, put in pot with about 2 quarts of water, chop the green onions up put in pot with one tablespoon of crushed red pepper 5 bay leaves cook until very tender, the longer cooking time makes the broth better. Keep adding water so you have at least a quart of chicken broth, remove chicken take out any little pieces of chicken fat.
Make a roux with one stick of Margarine or butter stir one half
cup of cornstarch in this, brown a bit then add to broth mixture. At this
point you can do it one of two ways. You can serve the gumbo in a soup bowl
with Rice in the bottom of the bowl a piece of the cooked chicken on top of
the rice and the gumbo spooned over the chicken, or you can take the chicken
off of the bone cut it up in small pieces and add this to the gumbo sauce.
I have been doing this lately and I really like it better but the original
recipe showed it done the whole chicken piece on the plate. I love this served
on the side with Louisiana Hot Sauce.
You can make it as hot as you want. For the left over’s, I just take the chicken off of the bone put it in the sauce, and serve it another day with rice. Freezes great!
I put one cup of white rice or any kind you want in a sauce pan with a good lid. Add 2 and 1/4 cups of water and one half teaspoon of salt. Boil very slow until moisture is gone from the pot. Turn out on a plate and fork until cool.