2 gallon stock pot is needed to make this.
1. Make a roux from the flour and oil (cheat and use roux in a jar)
2. When roux is a nice chocolate brown add onion, celery, bell pepper and garlic. Saute till vegetables are wilted (3-5 minutes).
3. Begin adding chicken stock stirring as you go. Stir in thyme and bring to a rolling boil.
4. Reduce to simmer for 30 minutes then add the chicken packets and simmer another 30 or till the chicken is done.
5. Make a pot of white rice. 2 cups rice, 3 1/2 cups water, pinch of salt, bring to a boil, cover and lower heat for 16 minutes.
6. Remove the chicken from the gumbo and set aside. Strain the gumbo to remove the vegetables. You may skip this for a more rustic gumbo.
7. make a pile of rice in the center of a large shallow soup bowl. Place one chicken breast in the center and ladle gumbo over all.
8. Garnish with chopped green peppers and parsley. Serve hot with warm French bread.
1. Make a roux from the flour and oil (cheat and use roux in a jar)
2. When roux is a nice chocolate brown add onion, celery, bell pepper and garlic. Saute till vegetables are wilted (3-5 minutes).
3. Begin adding chicken stock stirring as you go. Stir in thyme and bring to a rolling boil.
4. Reduce to simmer for 30 minutes then add the chicken packets and simmer another 30 or till the chicken is done.
5. Make a pot of white rice. 2 cups rice, 3 1/2 cups water, pinch of salt, bring to a boil, cover and lower heat for 16 minutes.
6. Remove the chicken from the gumbo and set aside. Strain the gumbo to remove the vegetables. You may skip this for a more rustic gumbo.
7. make a pile of rice in the center of a large shallow soup bowl. Place one chicken breast in the center and ladle gumbo over all.
8. Garnish with chopped green peppers and parsley. Serve hot with warm French bread.
