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Program #846

Chef Bill McClellan

Chef Bill McClellan's Chicken Gumbo
Gluten Free

Orka 3 cups
Olive Oil 1/4 cup
Green Pepper 1 1/2 cups
Red Pepper 1 1/2 cups
Celery 1 cup
Garlic chopped 2 Tablespoon
Tomato ( whole ) 3 cups
Diced chicken breast 4 pounds
Andouille Sausage 3 pounds
Chicken Base 1/2 cup
Water 3 quarts
Gumbo File. 2 TB
Cayenne Pepper 2 tbs
Black Pepper 2 TB
Corn Starch (slurry) for thickened. 1/4 cup

Method

1. In a heavy bottom pot, add a 1/4 cup of olive oil then add Orka sauté on medium heat until it is no slime
2. Add all the vegetable and seasoning. Let them cook until they are crunchy to the bite. Add the raw diced chicken to the vegetables let it cook until the chicken is half done.
3. Add the andouille sausage then add the stock and Tomato ( squeeze the whole tomatoes until they fall apart)
4. Bring it to a simmer then with a large spoon skim the fat off the top the add the corn starch slurry to thicken to desire.


John Adams, 2nd President of the USA

The preservation of liberty depends upon the intellectual and moral character of the people. As long as knowledge and virtue are diffused generally among the body of a nation, it is impossible they should be enslaved.
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