Smoked Chicken & Pepperoni Gumbo

Name: Smoked Chicken and Pepperoni Gumbo
Total time: P1H
Yield: 8
Cuisine: Cajun
Ingredients: white pepper; red pepper flakes; black pepper; thyme; parsley flakes; gumbo file powder; onions; green bell peppers; celery; chicken breasts; pepperoni; chicken broth

Yield

8 servings

Prep

20 min

Cook

40 min

Ready

60 min

Low in Saturated Fat, Trans-fat Free

Ingredients

Amount	Measure	Ingredient	Features
Spice mixture
¼	teaspoon	white pepper
¼	teaspoon	red pepper flakes
½	teaspoon	black pepper
½	teaspoon	thyme	*
1	teaspoon	parsley flakes	*
½	teaspoon	gumbo file powder optional	*
Vegetables
2	cups	onions
2	cups	green bell peppers
2	cups	celery
Meats
2	each	chicken breasts smoked, boned, skinned, pulled into bite size pieces
12	inches	pepperoni cut in moderately thick slices	*
6	cups	chicken broth

Ingredients

Amount	Measure	Ingredient	Features

Spice mixture
1.3	ml	white pepper
1.3	ml	red pepper flakes
2.5	ml	black pepper
2.5	ml	thyme	*
5	ml	parsley flakes	*
2.5	ml	gumbo file powder optional	*

Vegetables
473	ml	onions
473	ml	green bell peppers
473	ml	celery

Meats
2	each	chicken breasts smoked, boned, skinned, pulled into bite size pieces
12	inches	pepperoni cut in moderately thick slices	*
1.4	l	chicken broth

Directions

Prepare vegetables. Cut half in larger hunks (½ inch) and cut rest in fine chop (or use food processor).

If you do not have smoked chicken, you may get away with using a small amount of liquid smoke.

Using cast iron dutch oven, take the large cut onions and singe them over medium high heat in the dry pan for about 3 to 4 minutes, stirring constantly.

Then add the rest of the vegetables and cook for about 5 minutes more on medium heat, stirring frequently.

Then add spice mixture and stir to incorporate.

Stir in about 2 tablespoon dry roux.

Add the broth and the pepperoni slices.

Turn heat down to medium low and simmer for at least ½ hour or until vegetables are tender and flavors are merged.

About 5 minutes before serving, add the chunks of chicken breasts to the mixture.

At the same time, add more roux to thicken if desired.

Serve in bowl over lots of rice.

For additional smoke flavor, wrap the chicken bones and skin in cheese cloth and place in the mixture at the same time as the pepperoni.

Remove all the bones and all the skin before stirring in the chicken pieces.