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Ingredientes
- 8 Tbsp. Dark roux (see recipe above)
- 8 Tbsp. Diced onion
- 8 Tbsp. Diced peppers (I used yellow and red)
- 8 Tbsp. Diced celery
- 4 c. Chicken stock
- 12 Tbsp. Okra, sliced (do this right before adding to Gumbo)
- 4 pch cayenne pepper
- 1 c. Diced chicken
- 4 tsp Gumbo file
Direcciones
- Taste of the World: Bayou: The Taste of the World class focuses on a specific cultures recipes. This time we try Cajun and Creole recipes from the Louisiana area. We distinguished the difference between Cajun and Creole foods as well as discovered origins of other native recipes. The class started of with a blackening demonstration followed by samples of blackened catfish. YUMMY! Hold on to your taste buds!
- Heat roux in a heavy bottomed sauce pan till bubbling. Add in onion, celery, and diced chicken and cook till tender. Slowly add in chicken stock while stirring. Add in remaining ingredients and allow to come to a boil. Reduce heat to a simmer and allow to reduce for several min. Adjust seasoning to suit tastes (I used blackening spices).
- Serve over cooked rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 7 servings | |
| Calories 70 | |
| Calories from Fat 33 | 47% |
| Total Fat 3.69g | 5% |
| Saturated Fat 1.06g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 237mg | 10% |
| Potassium 235mg | 7% |
| Total Carbs 2.92g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.92g | 1% |
| Protein 6.08g | 10% |
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