Cajun Gumbo
4 pounds    chicken thighs  
1/4 cup    olive oil  
1 cup    onion, chopped  
1/2 cup    green bell pepper, chopped  
1/3 cup    flour  
2 cloves    garlic, crushed  
1 can    tomatoes (28 oz)  
2 cups    chicken stock  
1/2 tsp    red pepper flakes  
1/2 tsp    thyme, dried  
1   bay leaf  
1   frozen okra (10 oz)  
1 1/2 pounds    crab meat  
1   medium oysters (10 oz jar), drained  
1/2 cup    parsley, chopped  
1 Preheat oven 350.
2 Place chicken thighs in a single layer on a shallow baking pan and season with salt and pepper. Back 45-50 minutes or until done. Remove chicken from pan and set aside to cool. Deglaze pan with a little water, scraping the bottom to remove any browned bits and pour pan juices into a fat separater and set aside. When chicken is cool enough to handle, pick meat and discard skin and bones.
3 Meanwhile, heat oil in a large, heavy-bottomed pan over medium heat. Add onion and green pepper and cook until tender, about 10 miutes. Stir in flour, reduce heat to low, and cook 5 minutes, stirring occassionally. Add garlic and cook for 2 more minutes.
4 Stir in tomatoes (undrained), chicken broth, red pepper flakes, thyme, and bay leaf. Bring to a boil, then reduce and summer until slightly thickened. Cover and cook for 30 minutes.
5 Add chicken, pan juices, and okra. Return to a boil, reduce and simmer for 15 minutes. Stir in seafood and parsley. Cook gently 5 - 10 minutes or until oysters begin to curl and seafood is cooked. Season to taste with salt and pepper.
6 Serve over cooked rice in soup bowls.
Servings: 12
 Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving      
Calories   165.36  
Calories From Fat (36%)   59.00  
    % Daily Value
Total Fat 6.58g   10%  
Saturated Fat 1.09g   5%  
Cholesterol 55.75mg   19%  
Sodium 500.67mg   21%  
Potassium 548.71mg   16%  
Carbohydrates 10.13g   3%  
Dietary Fiber 1.84g   7%  
Sugar 0.00g      
Sugar Alcohols 0.00g      
Net Carbohydrates 8.29g      
Protein 16.57g   33%  
 Recipe Type
Seafood, Soup
Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.