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Chicken Gumbo

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Recipe

 

Yield

servings

Prep

10 min

Cook

50 min

Ready

1 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
5 pounds whole chicken
two birds, cut into 8 pieces
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2 teaspoons prepared mustard
dried
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2 teaspoons paprika
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¼ teaspoon salt
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¼ teaspoon black pepper
freshly ground
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teaspoon allspice
ground
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1 pinch cayenne pepper
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2 tablespoons olive oil
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4 each celery stalks
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2 medium onions
chopped
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2 each sweet red bell peppers
cored, chopped
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1 each green bell peppers
cored, diced
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1 tablespoon garlic
chopped
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4 cups okra
sliced
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1 can italian plum (roma) tomatoes
chopped
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2 tablespoons tomato paste
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1 teaspoon thyme
dried
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Ingredients

Amount Measure Ingredient Features
2.3 kg whole chicken
two birds, cut into 8 pieces
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1E+1 ml prepared mustard
dried
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1E+1 ml paprika
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1.3 ml salt
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1.3 ml black pepper
freshly ground
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0.6 ml allspice
ground
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1 pinch cayenne pepper
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3E+1 ml olive oil
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4 each celery stalks
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2 medium onions
chopped
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2 each sweet red bell peppers
cored, chopped
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1 each green bell peppers
cored, diced
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15 ml garlic
chopped
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946 ml okra
sliced
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1 can italian plum (roma) tomatoes
chopped
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3E+1 ml tomato paste
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5 ml thyme
dried
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Directions

Rinse chicken pieces and pat dry. Preheat oven to 400℉ (200℃).

Combine first 6 seasonings in a small bowl and rub into chicken pieces.

Place chicken in a shallow baking pan and bake for 15 minutes.

Set aside.

Place oil in a large, heavy pot. Add celery, onions, red and green peppers and garlic; cook over low heat, stirring, for 10 minutes.

Raise heat to medium, add okra and cook, stirring, an additional 5 minutes.

Add tomatoes, tomato paste, thyme and bay leaf. Add chicken and any pan juices to the pot.

Cover with reserved tomato juices, making sure that all the chicken pieces are covered in liquid.

Simmer over medium-low heat, partially covered, until chicken is crisp.

Stir in 2 tablespoons parsley. Cook, uncovered, for 15 minutes longer.

If gumbo begins to boil, reduce heat.

Adjust seasonings to taste. Garnish with remaining parsley.

If desired, serve hot over cooked rice.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 852g (30.1 oz)
Amount per Serving
Calories 183962% from fat
 % Daily Value *
Total Fat 126g 194%
Saturated Fat 34g 170%
Trans Fat 0g
Cholesterol 499mg 166%
Sodium 721mg 30%
Total Carbohydrate 6g 6%
Dietary Fiber 6g 25%
Sugars g
Protein 302g
Vitamin A 100% Vitamin C 202%
Calcium 23% Iron 53%
* based on a 2,000 calorie diet How is this calculated?
 

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