Chyrel's Recipes From Friends
Cowboy Recipes


Cajun Cowboy Chicken Gumbo

Source: Unknown
3/4 cup vegetable oil
3/4 cup all-purpose flour done to a dark brown
Leave this out if you use the Louisiana Fish Fry" Cajun Gumbo Mix"

1 pound of chopped okra (frozen is ok, fresh preferred)
2 cups chopped onions and or scallions
1 cup chopped bell peppers
1 cup chopped fresh or canned Mushrooms
1 to 2 cups chopped celery or more if ya like
1 tablespoon salt or less (I use no more than a teaspoon)
1 tablespoon garlic powder
1 teaspoon cayenne
1 tablespoon Old Bay seasoning
8 cups water and two cans of Chicken Broth
1 - 2 pounds boneless, skinless chicken
1/2 to 1 pound of smoked or polish sausage
1 x 15 oz. can of Black Beans
1 x 15 oz. can of Black eyed peas
1 cup of tender white corn
1/4 cup chopped green onions
1/4 cup chopped parsley (optional)

First cut your chicken and sausage up into small bite size pieces and put them into a 4 qt. pot and sauté them until done.
You should add some Old Bay seasoning, garlic powder, cayenne pepper powder, salt and even a little Jalapeno pepper powder at this time as you sauté it all.

Then use a separate bowl to mix the Louisiana Fish Fry Products "Cajun Gumbo Mix" with the 6-8 cups of cold water and two cans of chicken broth. Note: no oil used here.

....or...... instead:

Add your own roux (gravy) seasoned to taste, make a dark brown roux, the color of chocolate.

Second add this roux to the chicken and sausage

. Then Add the okra, onions, bell peppers, celery, mushrooms, beans, and corn.
(The Black Beans, corn and the little bit of Jalapeno pepper powder is what gives this dish it's Southwestern flavor and this is what makes this my Cajun Cowboy Chicken Gumbo)
(The Cajun Trinity is "Onions, Peppers and Celery)
Favorite additions to this trinity is Mushrooms and Okra as shown above right.
Cook, stirring occasionally, for about 10-15 minutes, or until very soft.
Now make some rice. The best way I have found is to mix some Whole Grain with regular White rice with some Campbells Chicken Broth and equal amounts of water and rice. What I usually do is use the Broth can to measure the rice and water. (Less clean up that way)
Serve over rice, or eat it alone as a soup.

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