Spatulatta: Cooking 4 Kids Online

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Yumbo Gumbo Print E-mail
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The thing that sets Chicken Gumbo apart from chicken stew is the roux. Rouxs come in different colors - from ivory-colored to an almost black- brown. Traditionally they are made in a small cast iron skillet. The flour is mixed into the oil and stirred constantly until the flour is toasted.

We're using a much faster method. The roux is made in the microwave in just 10 minutes and it works really well. That's the good thing. The bad thing is that the oil becomes extremely hot. This part of the recipe should only be done by an adult. You'll find it in the "Basic Skills" Section.

{This recipe makes 6 adult size servings.}

You'll need:

  • Roux - see it under "Basic Skills"
  • 1 large onion - chopped
  • 1 large green pepper - chopped
  • 3 ribs of celery - chopped
  • 3 cups chicken broth
  • 4 cloves garlic - minced
  • 3 green onions - sliced in 1/2 inch pieces
  • 1/2 cup of parsley - chopped
  • 1/2 teaspoon pepper - optional
  • 1/4 teaspoon ground red pepper - optional
  • 1 package smoked turkey sausage - sliced on an angle, about 1/2" thick
  • 2 cups diced cooked chicken - cut in cubes
  • 1 pound of okra - stems trimmed off, cut in half
  • Cooked brown or white rice

Equipment:

  • Measuring spoons and cups
  • A large, heavy bottomed stew pot
  • A medium sized pot with a tight-fitting lid
  • A long-handled wooden spoon
  • A long-handled, sharped-edged spatula
  • A sharp knife
  • A little adult help
  1. Make on recipe of microwave roux and let it cool down.
  2. Scoop the roux into a heavy bottomed stew pot.
  3. Add the onion, green pepper and celery and mix until all the vegetables are covered with roux.
  4. Turn the heat to medium and sauté the vegetables until the onions are soft and transparent. You'll have make sure to stir all the way to the bottom of the pot to keep the roux from sticking. If it starts to stick, use the spatula to scrape the bottom of the pot.
  5. Add the garlic and the peppers. Stir them in until they are evenly mixed.
  6. Now add everything else: the chicken broth, sausage, cooked chicken, parsley and green onions. Stir them up well.
  7. Cover the pot, turn the heat to low and cook for 1 hour.
  8. Stir the gumbo occasionally so it doesn't stick. Remember, stir all the way down to the bottom of the pot.
  9. Next, add the okra and stir until it is covered by the gumbo.
  10. Put the lid back on the pot and cook on low for another 1/2 hour, stirring occasionally so the gumbo doesn1t stick.

Serve with rice. For fun, you can make an island of rice in the middle of the bowl and then pour the gumbo around it.

This recipe makes 6 adult size servings.