Shanna's Chicken Thighs Gumbo
2 tbl all-purpose flour
2 tsp blackened seasoning mix
(or Creole seasoning mix)
12 oz boneless skinless chicken thighs cut 3/4" pieces
2 tsp olive oil
1 lrg onion coarsely chopped
1/2 cup sliced celery
2 tsp fresh or bottled minced garlic
1 can reduced-sodium chicken broth - (14 oz)
1 can no-salt-added stewed tomatoes - (14.5 oz) undrained
1 lrg green bell pepper cut into chunks
1 tsp file powder (optional)
2 cup hot cooked white rice
2 tbl chopped fresh parsley
Method :
Combine flour and blackened seasoning mix in large resealable plastic food
storage bag. Add chicken; toss to coat.
Heat oil in large deep nonstick skillet or saucepan over medium heat. Add
chicken to skillet; sprinkle with any remaining flour mixture. Cook and stir 3
minutes. Add onion, celery and garlic; cook and stir 3 minutes.
Add chicken broth, tomatoes and bell pepper; bring to a boil. Reduce heat; cover
and simmer 20 minutes or until vegetables are tender. Uncover; simmer 5 to 10
minutes or until sauce is slightly reduced.
Remove from heat; stir in file powder, if desired. Ladle into shallow bowls; top
with rice and parsley.
This recipe yields 4 (1 1/2-cup) servings.
Comments: File powder, made from dried sassafras leaves, adds thickening and
flavor to gumbos.
hubris: overbearing pride or presumption.