Smoked chicken & pepperoni gumbo
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Smoked chicken & pepperoni gumbo
  Smoked    Chicken    Gumbo    Cajun  
Last updated 6/12/2012 1:23:19 AM. Recipe ID 56343. Report a problem with this recipe.
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      Title: Smoked chicken & pepperoni gumbo
 Categories: Cajun, Chicken
      Yield: 6 Servings
           -Spice mixture:
    1/4 ts White pepper
    1/4 ts Red pepper
    1/2 ts Black pepper
    1/2 ts Thyme
      1 ts Dry parsley flakes
    1/2 ts Gumbo file powder
      2 c  Onion
      2 c  Green pepper
      2 c  Celery
      2    Smoked chicken breasts.
     12    Inches pepperoni.
      6 c  Chicken broth
  Prepare vegetables. Cut half in larger hunks (say 1/2 inch) and cut
  rest in fine chop (or use food processor).
  Meats: two smoked chicken breasts, pulled from bone, skinned and
  pulled into bite size pieces by hand.  If you do not have smoked
  chicken, you may get away with using a small amount of liquid smoke.
  I would guess no more than 1/4 teaspoon. one stick (about 12 inches)
  pepperoni, cut into moderately thick slices. (say 1/8 inch or about
  twice as thick as presliced pizza pepperoni usually is)
  Preparation: Using cast iron dutch oven, take the large cut onions and
  singe them over medium high heat in the dry pan for about 3-4 minutes,
  stirring constantly. Then add the rest of the vegetables and cook for
  about 5 minutes more on medium heat, stirring frequently. Then add
  spice mixture and stir to incorporate. Stir in about 2 tablespoon dry
  roux. Add the broth and the pepperoni slices. Turn heat down to
  medium low and simmer for at least 1/2 hour or until vegetables are
  tender and flavors are merged. About 5 minutes before serving, add
  the chunks of chicken breasts to the mixture. At the same time, add
  more roux to thicken if desired.
  Serve in bowl over lots of rice.
  For additional smoke flavor, wrap the chicken bones and skin in cheese
  cloth and place in the mixture at the same time as the pepperoni.
  Remove all the bones and all the skin before stirring in the chicken
  Makes 8 to 10 servings.
  ==  Courtesy of Dale & Gail Shipp, Columbia Md.  === Converted by
  MMCONV vers. 1.50

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Recipe ID 56343 (Apr 03, 2005)

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