James's Chicken Breast Pepperoni Gumbo
1/4 tsp White pepper
1/4 tsp Red pepper
1/2 tsp Black pepper
1/2 tsp Thyme
1 tsp Dry parsley flakes
1/2 tsp Gumbo file powder (optional) Vegetables:
2 cup Onion
2 cup Green pepper
2 cup Celery meats:
2 x Smoked chicken breasts.
12 x Inches pepperoni. broth:
6 cup Chicken broth
Method :
Prepare vegetables. Cut half in larger hunks (say 1/2 inch) and cut rest in fine
chop (or use food processor).
Meats: two smoked chicken breasts, pulled from bone, skinned and pulled into
bite size pieces by hand. If you do not have smoked chicken, you may get away
with using a small amount of liquid smoke. I would guess no more than 1/4
teaspoon. one stick (about 12 inches) pepperoni, cut into moderately thick
slices. (say 1/8 inch or about twice as thick as presliced pizza pepperoni
usually is)
Preparation: Using cast iron dutch oven, take the large cut onions and singe
them over medium high heat in the dry pan for about 3-4 minutes, stirring
constantly. Then add the rest of the vegetables and cook for about 5 minutes
more on medium heat, stirring frequently. Then add spice mixture and stir to
incorporate. Stir in about 2 tablespoon dry roux. Add the broth and the
pepperoni slices. Turn heat down to medium low and simmer for at least 1/2 hour
or until vegetables are tender and flavors are merged. About 5 minutes before
serving, add the chunks of chicken breasts to the mixture.
At the same time, add more roux to thicken if desired.
Serve in bowl over lots of rice.
For additional smoke flavor, wrap the chicken bones and skin in cheese cloth and
place in the mixture at the same time as the pepperoni. Remove all the bones and
all the skin before stirring in the chicken pieces.
Makes 8 to 10 servings.