Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenPoultry - Chicken Soup - Gumbo By Diann
Famous Authors (View All Authors)
Poultry - Chicken Soup -  Gumbo By Diann Post by :svreeman Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2195

Click below to download : Poultry - Chicken Soup - Gumbo By Diann (Format : PDF)

Poultry - Chicken Soup - Gumbo By Diann

1/2 cup celery, chopped
1/2 cup onions, chopped
1/2 cup green bell peppers, chopped
2 tsp. Ground red pepper
1 1/2 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
1 chicken, cut into serving pieces
1/2 cup all purpose flour
2-4 Tblsp. vegetable oil
1/2 cup vegetable oil
1/2 cup all purpose flour
8 cups chicken stock
12 oz. andouille, chorizo, or Polish smoked sausage, cut in cubes
1-2 cups frozen cooked shrimp (optional)
1 tblsp. fresh garlic, chopped
2 cups frozen cut okra
1 tblsp. fil'e powder
1/2 cup scallions
salt to taste
hot pepper sauce to taste.

Combine celery, onions and green pepper in a bowl and set aside. Combine red pepper salt, black pepper and garlic powder in a plastic bag; set aside. Add chicken to plastic bag and shake until well covered. Add flour to plastic bag and shake again.

Heat 2-4 tbl. oil in a large cast iron skillet over medium heat. Add chicken and brown on all sides; 5-10 minutes. Remove chicken and set aside. Add 1/2 cup oil to skillet, scrapping up browned bits. Whisk in flour cook, stirring often, over med-high heat til the roux turns reddish brown, 5-6 minutes. Gently stir with wooden spoon ( if black specks appear roux is burnt. start again). Remove from heat, add reserved vegetables, and stir til roux stops bubbling, 1-2 minutes. Carefully add roux to soup pot.

Whisk in chicken stock. Bring to boil, whisking. Reduce heat and add the chicken. Simmer for 35-45 min. Remove chick from pot and discard skin and bones, shred and reserve. Stir sausage, shrimp, fresh garlic, okra, and file powder into pot. Simmer 10 minutes. Stir in chicken, scallions, salt and hot pepper sauce to taste.

If you like this book please share to your friends :

Poultry - Chicken Soup -  Hearty Chicken Soup Poultry - Chicken Soup - Hearty Chicken Soup

Poultry - Chicken Soup -  Hearty Chicken Soup
1 (16-ounce) can diced tomatoes 1 1/2 cups diced cooked chicken 1/2 cup sliced carrots 1/2 cup sliced celery 1 (3-ounce) can sliced mushrooms, drained 3 tsp. instant chicken bouillon granules 1 bay leaf 1/4 tsp. dried thyme, crushed 5 cups water 1 cup cooked medium noodles In crockpot combine undrained tomatoes, chicken, carrot, celery, mushrooms, bouillon, bay leaf, and thyme. Stir in water. Cover and cook on low-heat setting for 6-8 hours. Turn to high-heat setting; stir in cooked noodles. Cover; heat through, about 10 minutes. Remove bay leaf. Serves 5-6

Poultry - Chicken Soup -  German Cabbage Soup Poultry - Chicken Soup - German Cabbage Soup

Poultry - Chicken Soup -  German Cabbage Soup
1 stewing chicken (about 4 lb.), giblets removed 2 qt. water 1 small head green cabbage, shredded 1 large onion, quartered 1 Tbsp. plus 2 tsp. salt 1/4 tsp. fresh ground pepper to taste 2 bay leaves 1 c. half and half blended with 3 Tbsp. flour In Dutch oven or large kettle bring to boil chicken, water, cabbage, onion, 1 tablespoon salt, pepper and bay leaves. Cover, then simmer until chicken is tender, about 1 to 1 1/2 hours, turning chicken once. Remove chicken and cool slightly. Remove meat from bones and cut meat in pieces. Add to soup and