Chicken and Okra Gumbo

(Photo by Taste of Home)

If you have never been to New Orleans, you defiantly should. For those who don’t know New Orleans is a fusion of French, Creole and Cajun backgrounds. Several of my family members are from New Orleans area, I credit my cousin for the introduction to several New Orleans classic dishes. She never made this version of Gumbo, but her File’ Gumbo and Red Beans and rice were always my favorites.

I made this recipe for the first time last week, I was so proud of it I took it to work to show a co-worker who was a New Orleans native. He teased me a few weeks back about making Jambalaya in the crock pot.

My family consisting of 2 picky children loved it. My youngest I was surprised ate all of it.

Ingredients:

• 1 broiler/fryer chicken (2-1/2 to 3 pounds), cut up *** I used 2 1/2 pounds of chicken breast***
• 2 quarts water
• 1/4 cup canola oil or bacon drippings
• 2 tablespoons all-purpose flour
• 2 medium onions, chopped
• 2 celery ribs, chopped
• 1 medium green pepper, chopped
• 3 garlic cloves, minced
• 1 can (28 ounces) tomatoes, drained *** Diced**
• 2 cups fresh or frozen sliced okra
• 2 bay leaves
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 to 2 teaspoons hot pepper sauce *** I let everyone add their own***
• 2 tablespoons sliced green onions
• Minced fresh parsley
• Hot cooked rice

Steps

Cut you chicken into pieces

I seasoned my chicken with my creole season. I put this stuff on a lot of things.

Boil you chicken in 4 cups/ 2 qts of water for 45 minutes in  large pot covered. Once it is tender pull the chicken out and place in a separate down and place the broth in another.

In the same pot combine bacon drippings or oil, whisk till it is smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 5 minutes more or until mixture is reddish-brown (the color of a penny). Turn the heat to high. Stir in 2 cups reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the onions, celery, green pepper and garlic; cook and stir for 5 minutes.

Add the tomatoes, okra, bay leaves, basil, salt, pepper and pepper sauce. Cover and simmer for 1 hour. Discard bay leaves. Garnish with green onions and parsley. Add the chicken the last 3 minutes so the chicken does not dry out .Serve with rice.

 

 

I was able to freeze the reminder of the broth and also freeze the left over gumbo for later. You can make this in a crock pot just make you roux before placing in the crock pot.

Greek chicken and rice

 

One of the few things I love when it comes to cooking is trying new recipes and trying foods from different regions. I love Greek food, since I moved back I have not been able to find one Greek restaurant close to me like I did in Washington State. I made this recipe a while back when we were doing a Greek food challenge among the Field Editors.

 

Ingredients :

• 6 Chicken breasts ( cutlet style)

Marinade:

•  1 – 2 lemons, zest + 4 tbsp lemon juice
•  1 tbsp dried oregano
•  4 garlic cloves, minced
•  ½ tsp salt
• 1/4 tsp pepper

Steps:

Combine the ingredients the marinade in a zip lock bag and place the chicken in. Best to do this over night. if not possible 30 mins is ok.

Remove chicken from marinade, but reserve the Marinade.

Heat ½ tbsp olive oil in a deep, heavy based skillet over medium high heat.

Place the chicken in the skillet, skin side down, and cook until golden brown, then turn and cook the other side until golden brown. Remove the chicken and set aside.

For this dish I also like to pair it with a white rice seasoned.

Rice

Ingredients:

2 cups of Jasmine rice ( uncooked)

2 3/4 cup of Chicken broth

1/2 cup of Water

1½ tbsp olive oil, separated

1 onion , finely diced

1 tbsp dried oregano

¾ tsp salt

Black pepper to taste

Steps:

in a Large pot, bring to a boil the water and chicken broth, add the rice and cook for 5 mins boiling then reduce the heat to low and cover for 20-30 minutes. While the rice is cooking heat 1 tbsp olive oil in the a skillet over medium high heat. Add the onion and sauté for a few minutes until translucent. Then add the remaining Rice ingredients and if you have left over marinade add that as well. Add cooked rice and let it cook on a medium low heat enough for the rice to absorb the flavor and serve garnishing with lemon zest and chopped parsley.

First time I made this I did it with normal chicken breast in stead of pounding them out thinner. It took a it longer to cook and got a little browner then I wanted, but still really good.