Ingredients
-
1 1/3
-
1
-
7
-
1
-
1
-
1
-
3
-
3/4
-
1
-
1/2
-
3/4
-
4
-
3/4
-
-
Directions
Creamy Chicken Gumbo, –A New Orleans specialty What starts off as a wonderful creme of chicken soup, ends up as a fantastic gumbo with the addition of rice, creole seasonings, ham, and a touch of white wine!, OOOOOOOOWWEEEEEEE! DIS here is some goood soup I gauranteeee!I added a lil more spice and a can of diced tomato Along side of my boiled crawdads dis is a homerun!, OMG! Elegant with panache! Came together quickly with precooked rice & chicken poached in stock Good thing b/c we were chilled after surf fishing until dusk Used Frank’s Hot Sauce augmented with Tobasco Habanero & a blend of thyme, garlic powder, paprika & Lowry’s seasoned salt for the creole seasoning Used 1/2 the butter, flour & milk but soup thickened nicely Definately will make again for guests but this pot is ours! Thank you Grandpa Harry for a something special recipe that is a keeper! edit – next time I will serve the soup the first time before adding the roux then make up 1/4 recipe of the roux for the second serving that way getting 2 texturally very diifernet & yum soups out of 1 batch
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Steps
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1
Done
|
Cook the White Rice According to Package Directions, but Remove from Heat About 15 Minutes Before It's Done. |
|
2
Done
|
Drain the Excess Liquid, and Set Aside. |
|
3
Done
|
in a Stock Pot Over High Heat, Combine the Chicken and the Fresh or Canned Chicken Stock. |
|
4
Done
|
Bring to a Boil, and Then Reduce Heat to Low. |
|
5
Done
|
Simmer For 40 Minutes, or Until Chicken Is Cooked and Tender. |
|
6
Done
|
Remove Chicken from the Pot, and Allow It to Cool. |
|
7
Done
|
Reserve Liquid Stock from Pot For Later. |
|
8
Done
|
When Chicken Is Cool, Remove the Meat from the Bones, Cut Into Bite Size Pieces, and Reserve. |
|
9
Done
|
Discard the Fat and the Bones. |
|
10
Done
|
in the Same Stock Pot Over Medium Heat, Saute the Celery and Onion in the a Tablespoon of Butter For 5 Minutes. |
|
11
Done
|
Add the Ham, and Cover. |
|
12
Done
|
Cook For 5 to 10 Minutes, Stirring Occasionally, Until Everything Is Tender. |
|
13
Done
|
Return the Liquid Stock in the Stock Pot, and Add the Partially Cooked White Rice. |
|
14
Done
|
Stir in the Tabasco, White Pepper and Any Creole Seasoned Salt; Simmer, Uncovered, For 15 Minutes. |
|
15
Done
|
Meanwhile, Melt the Rest of the Butter in a Medium Saucepan Over Medium Heat. |
