A hearty, healthy chicken stew made of various roots and seasoned with fresh rosemary, oregano, and tarragon. Wonderful on a cold winter evening.
6 chicken thighs, cut in bite-sized pieces (with bones and skin removed) 2T olive oil 1 large onion, chopped 4 cloves garlic, crushed 1 yam, peeled and chopped in bite-sized pieces 1 sweet potato, peeled and chopped in bite-sized pieces 1 baking potato, peeled and chopped in bite-sized pieces 4 medium carrots, peeled and chopped in bite-sized pieces 1 turnip, peeled and chopped in bite-sized pieces 1T fresh, diced rosemary 1T fresh, diced oregano 1T fresh, diced tarragon Salt & Pepper to taste 16 oz can petite diced tomatoes, undrained 2 cups chicken broth
In a large pot, cook the chicken, onion and garlic in the olive oil until chicken is no longer pink. Add the roots and fresh seasoning. Cook until just nearly tender. Add the tomatoes and broth and simmer until roots are done.
The word "gumbo" comes from the Central Bantu dialect term for "okra" which is ngombo. Okra is indigenous to Africa but is popular in the southern United States. The great thing about making gumbo is that you can be creative. The only stipulations are that you use okra and you begin the dish with a brown roux. Gumbo usually has some shellfish, but not always. Most people add andouille sausage and a fair amount of cayenne pepper and hot sauce. A lot of times gumbo is made to use up leftover meat or poultry or fish.
Veggies: 2 Tbsp butter 5 cloves garlic, minced 2 cups chopped onion 1 cup chopped celery 1 lb chopped okra (you can use frozen okra if fresh can't be found)
Brown Roux: 4 Tbsp butter, divided 1/4 cup flour
Poultry & Fish: 1/2 lb boneless chicken thighs cut in bite-sized chunks 1 lb large raw shrimp, peeled 1 lb lump crab meat 1 1/2 lb andouille sausage
Liquids: 8 cups chicken broth 16 oz can of chopped tomatoes in juice
Seasoning: 1 1/2 tsp white sugar 1 1/2 tsp fresh parsley 3 bay leaves 1 Tbsp fresh thyme, minced Salt & Pepper to taste 1/2 tsp cayenne pepper , or to taste 1/2 tsp hot pepper sauce (such as Tabasco), or to taste 1/4 cup Worcestershire sauce Juice from 1/2 lemon filé powder
Prepare all your veggies and sauté them in the butter until tender. Set aside. Make a roux in the bottom of a large sauce pan or small gumbo pot with the butter and flour. Cook over medium low, stirring constantly, until it looks like color of milk chocolate. Remove from heat and cool slightly. Prepare your meats. To prepare andouille sausage, cook for ten minutes in a small amount of water in a covered sauce pan until done. Then slice in 1/2 inch pieces. Add chicken to the sautéd veggies and cook until chicken is done. Add the sausage and chicken and veggies to your roux, then add the liquids. Add all the seasonings except the hot sauce, Worcestershire, lemon juice, and filé powder. Bring to a boil, reduce heat and simmer for 2 1/2 hours.
In the last ten minutes, add the raw shrimp, lump crab, hot sauce, Worcestershire, and lemon juice to the pot. Cook until shrimp is done. Never over cook shrimp or it will be rubbery! Remove the bay leaves and serve, sprinkling the filé powder over the top of each serving.
This is a hearty, healthy soup for a cold winter day. Rosemary and garlic are king and queen, and the courtiers are spinach, tomatoes, and onions. The turkey is... if I continue this metaphor... the entertainment: court jester. Simple to make!
1 onion, chopped 5 cloves garlic, finely chopped 1 T olive oil 2 lbs chopped turkey (or other poultry) 6 cups loose baby spinach leaves, rinsed 4 cups chopped organic tomatoes in juice (canned is fine) 4 cups vegetable or poultry broth 1 1/2 Tblsp fresh rosemary, chopped 2 16oz cans of your favorite cooked beans
In a large pot, saute the onion and garlic in olive oil until tender. Add the other ingredients and bring to a simmer. Cook until flavors are blended (at least 15 minutes).