Chicken Gumbo

Who doesn't love a good Cajun gumbo? This will make your mouth water. What is Alpha-gal?

Servings: 8 to 10     Prep time: 1 hr     Cooking time: 3 hr
    Ready to eat in: 4 hr
Utensils: Crock pot

Farm
3 cups chicken stock or vegetable stock
1 med onion - diced
1 med green pepper - diced
1 cup fire roasted tomatoes - diced with the juice
2 chicken breast - cut into 3/4" cubes
1 cup turkey ham - clubbed
4 or 5 okra - cut into small pieces - optional
3 stalks celery - bias cut 1/2" pieces
2 tbl chili powder
1 tab file' gumbo
2 tsp sea salt
1 tsp fresh ground pepper
1 to 3 tsp pepper paste - to taste - see below
2 tsp minced garlic
1 lb shrimp - peeled and de-veined, tail off
enough water to cover everything
3 cups long grain white rice + 7 cups water or broth - cook separately

Directions

Chop all the ingredients and add everything except the shrimp to a crock pot. Cover with water. Cook on high for at least 1 hour after the ingredients come up to temperature (140º F). Defrost the shrimp and add them about 15 min before serving if they are pre-cooked. If the shrimp are fresh raw shrimp they will need to cook about 30 to 40 minutes or until done. Cook 3 cups of white rice separately about 40 min. before serving the gumbo. Serve a large scoop of white rice in a bowl covered with the gumbo. Gumbo should be spicy don't be afraid to kick it up a notch.

Pepper paste - 1 can of smoked jalapeños in adobe sauce. Purée in blender, refrigerate leftovers. They keep well refrigerated and make a very tasty hot sauce.

Most frozen shrimp is pre-cooked so it only needs to be added 15 min or so before serving. Just long enough to bring it to a safe food serving temperature. Pre-cooked shrimp can very easily be over-cooked and rubbery. All crock pots are a little different, adjust cooking time accordingly. The size of the pieces make a big difference in the cooking time. Make sure the chicken and any raw fish are thoroughly cooked.

Alternative Recipe Ideas

  • Add cubes of a hearty fish like pollack toward the end of the cooking cycle so not to cook it apart.
  • There are several chicken sausages on the market that are very good. Almost all of them use beef casings, be very careful if your are an Alpha-gal patient.
  • Smoked sausage if you are not allergic to the pork.

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    This recipe brought to you by Chef Gary from Rocky Creek Valley Farm
    RockyCreekValley.com