Cajun Chicken And Vegetable Gumbo

Source: Eat Chicken

1 cooked rotisserie chicken, skin and bones removed and the meat shredded with a fork
1 quart of warmed chicken broth or stock (you can warm in the microwave)
1 quart of warmed water (you can warm in the microwave)
1/2 bottle of a 12 oz. Dixie or other beer—do not use a light beer
1 cup of canola oil
1 cup of all purpose flour
1 cup of diced onions
1 cup of diced bell peppers
1 cup of diced celery
1 cup of peeled and diced sweet potato
1 or 2 tablespoons minced garlic to taste
1 tablespoon chopped parsley
1 or 2 tablespoons of Creole seasoning to taste
2 bay leaf
salt and pepper to taste
1/3 cup of chopped green onions
Cooked rice

Combine oil and flour in a large cold Dutch oven to make a roux. After flour and oil are mixed together, put on medium heat. Stir constantly until the flour and oil are the color of milk chocolate, about 20-30 minutes. Remove from heat and add all the diced vegetables (not the green onions) and sauté for one minute. Roux will darken. Add garlic and warmed broth and water. Put back on medium-high heat until it boils. Add the bay leaf, beer and chicken. When mixture comes to a boil, reduce heat to a simmer and cover. If the gumbo becomes too thick, add more warm water to desired consistency. Add salt, pepper, and Creole seasonings. Simmer, for 30-40 minutes. Correct seasonings and sprinkle parsley and green onions on top. Simmer, covered, for 10 minutes. Remove bay leaf. Serve over rice. Makes 8-12 servings.


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