Shanna's Chicken Corn Potatoes Gumbo
1 x chicken - (4 to 5 lbs) cut in pieces,
skin and fat removed
2 tbl flour
2 tbl oil
1 lrg onion chopped
1 cup chopped celery
6 cup water
1 tsp salt (optional)
Freshly-ground black pepper to taste
1 cup diced carrots
1 can crushed tomatoes - (28 oz)
1 tsp cumin
1/2 tsp ground coriander
1/2 tsp cayenne
1/2 cup frozen corn niblets
1 1/2 cup diced skin-on red potatoes
2 pkt frozen okra - (10 oz ea)
1 sprg fresh thyme
1/4 cup chopped fresh parsley
Method :
Dredge chicken in flour. Heat oil in large pot. Brown chicken on all sides.
Remove.
Add onion to pot and cook, stirring, until limp. Add celery and cook, stirring,
3 minutes.
Return chicken to pot. Add water, salt, pepper, carrots, and tomatoes. Bring to
boil, cover, and simmer 1 hour.
Remove chicken, cut meat from bones, and dice. Add to soup with cumin,
coriander, cayenne, corn, potatoes, okra, and thyme. Simmer 30 minutes. Stir in
parsley and serve.
This recipe yields 10 servings.
Serving size: 1 1/2 cups.
perfunctory: done routinely.