Chef Gary's - Chicken Gumbo Recipe

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

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 tab 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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