Chicken > Southern

Gumbo-Style Chicken Bog Recipe

Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 pound smoked sausage, sliced
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
- 6 cups chicken broth
- 2 cups long-grain white rice
- 1/4 cup chopped fresh parsley

Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid

Step-by-step instructions:

1. Season the chicken with thyme, oregano, cayenne pepper, black pepper, and salt. Set aside.
2. In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat. Add the flour and stir constantly until the mixture turns a dark brown color, about 10-15 minutes.
3. Add the onion, green bell pepper, celery, and garlic to the pot. Cook until the vegetables are softened, about 5-7 minutes.
4. Add the chicken and sausage to the pot. Cook until the chicken is browned on all sides, about 5-7 minutes.
5. Pour in the chicken broth and stir to combine. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 30 minutes.
6. Add the rice to the pot and stir to combine. Cover the pot and simmer for another 20-25 minutes, or until the rice is cooked and the liquid has been absorbed.
7. Stir in the chopped parsley and serve hot.


Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Cook over medium heat until boiling, then reduce heat to low and simmer.
Serving size:
This recipe serves 6-8 people.

Nutritional information:
Calories: 550
Fat: 29g
Carbohydrates: 45g
Protein: 27g
Sodium: 1600mg

Substitutions for ingredients:
- You can use bone-in chicken thighs instead of boneless, skinless chicken breasts.
- Andouille sausage can be used instead of smoked sausage.
- You can use brown rice instead of white rice.

Variations:
- Add shrimp to the pot during the last 5 minutes of cooking.
- Use different vegetables, such as okra or tomatoes.
- Add hot sauce or Worcestershire sauce for extra flavor.

Tips and tricks:
- Make sure to stir the flour and oil constantly to prevent burning.
- Use a wooden spoon to scrape the bottom of the pot to prevent sticking.
- If the mixture is too thick, add more chicken broth or water.

Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve in bowls with a sprinkle of chopped parsley on top.

Garnishes:
Garnish with sliced green onions or a squeeze of lemon juice.

Pairings:
Serve with crusty bread or cornbread.

Suggested side dishes:
Serve with a side salad or steamed vegetables.

Troubleshooting advice:
- If the mixture is too thin, cook for a few more minutes to allow the liquid to evaporate.
- If the rice is not cooked, add more liquid and cook for a few more minutes.

Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.

Food history:
Gumbo is a traditional dish from Louisiana that combines African, French, and Spanish influences.

Flavor profiles:
This dish is savory, spicy, and slightly smoky.

Serving suggestions:
Serve hot as a main dish for lunch or dinner.

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Region: American

Taste: Savory, Spicy, Tangy, Herbal, Rich, Aromatic