Monday, October 4, 2010

recipe #5

For me I found this spicy . It was not to bad , but I do not like spice, at all. My husband said it was not spicy at all.

This came from Williams-Sonoma Slow Cooker cookbook

Chicken and Sausage Gumbo

2 T olive oil
4 skinless boneless chicken thighs
3/4 lb andouille sausage
1/2 lb okra
1 red bell pepper seeded and chopped
3 stalks celery chopped
1 yellow onion chopped
2 T flour
2 c chicken broth
1 can diced roma tomatoes
1/4 t cayenne pepper
steamed rixe

In a large frying an over med-high heat, warm 1 T of the oil. Add the chicken and cook until lightly browned on all sides, about 8 min. Transfer the chicken to the slow cooker, then add the sausages. Scatter the okra, bell pepper, celery and onion on top.l

Return the frying pan to med-high heat and add the remaining 1 T oil Sprinkle the flour in the pan and cook, stirring constantly, until golden brown, about 4 min. Stir in the broth and the tomatoes with their juices and raise the heat to med0high. When the mixture comes to a boil, removes the pan from the heat. Season with 1/2 t salt and the cayenne and then pour over the vegetables, chicken and sausages.

Cover and cook on the high heat setting for 4 hrs or the low heat setting for 8 hrs. Season to taste with salt and cayenne. Ladle the gumbo over steamed rice and serve.

I will definitely make this again, if only for Jay.

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