This Cajun classic is simmered with pepper, celery, onions and tomatoes with Swanson Unsalted Chicken Broth along with rice, Cajun seasonings and smoked ham to accent.
- Total time:
65 minutes
- Servings:
18
|
Ingredient
|
Weight
|
Measure
|
|
vegetable oil |
|
2.5 tbsp. |
|
all purpose flour |
|
0.5 cup |
|
onion , chopped |
11.0
oz. |
2 cup |
|
garlic , peeled, minced |
|
3 tbsp. |
|
celery , chopped |
7.0
oz. |
2 cup |
|
green pepper , diced |
10.0
oz. |
2 cup |
|
Cajun seasoning |
|
1 tbsp. |
|
fresh thyme leaves |
|
1 tbsp. |
|
Swanson® Unsalted Chicken Broth |
|
2 qt. |
|
no salt added diced tomatoes , undrained |
1.0
lb. |
2 cup |
|
bay leaf , individual leaf(ves) |
|
2 leaf |
|
cooked diced chicken |
10.0
oz. |
2 cup |
|
cooked brown rice |
10.0
oz. |
1.5 cup |
|
smoked pork ham |
8.0
oz. |
2 cup |
|
frozen okra |
3.0
oz. |
1 cup |
|
black pepper |
|
1 tsp. |
|
ground red pepper |
|
0.125 tsp. |
|
dried parsley flakes |
|
0.5 cup |
|
gumbo file powder |
|
1.5 tbsp. |
1. In a kettle, heat oil over medium-low heat; add flour and cook 20 minutes, stirring often, to create a dark, coffee-brown roux.
2. Increase heat to medium and stir in onion; cook 5 minutes, stirring often.
3. Mix in garlic and cook 3 minutes.
4. Add celery, peppers, Cajun seasonings and thyme and cook 5 minutes, stirring often.
5. Stir in Swanson Unsalted Chicken Broth, tomatoes and bay leaves. Return to a boil; reduce heat and simmer 15 minutes.
6. Stir in chicken, rice, ham, okra and ground peppers and return to a simmer. Keep warm.
7. Just before serving, remove bay leaves and stir in parsley and gumbo file.
CCP- Heat to a minimum internal temperature of 165°F for one (1) minute.
CCP- Hold for hot service at 140°F.
8. To Serve: Using an 8 oz ladle, portion 1 cup soup.
This Cajun classic is simmered with pepper, celery, onions and tomatoes with Swanson Unsalted Chicken Broth along with rice, Cajun seasonings and smoked ham to accent.
-
Total time:
65 minutes
-
Servings:
18
|
Ingredient
|
Weight
|
Measure
|
|
vegetable oil |
|
2.5 tbsp. |
|
all purpose flour |
|
0.5 cup |
|
onion , chopped |
11.0
oz. |
2 cup |
|
garlic , peeled, minced |
|
3 tbsp. |
|
celery , chopped |
7.0
oz. |
2 cup |
|
green pepper , diced |
10.0
oz. |
2 cup |
|
Cajun seasoning |
|
1 tbsp. |
|
fresh thyme leaves |
|
1 tbsp. |
|
Swanson® Unsalted Chicken Broth |
|
2 qt. |
|
no salt added diced tomatoes , undrained |
1.0
lb. |
2 cup |
|
bay leaf , individual leaf(ves) |
|
2 leaf |
|
cooked diced chicken |
10.0
oz. |
2 cup |
|
cooked brown rice |
10.0
oz. |
1.5 cup |
|
smoked pork ham |
8.0
oz. |
2 cup |
|
frozen okra |
3.0
oz. |
1 cup |
|
black pepper |
|
1 tsp. |
|
ground red pepper |
|
0.125 tsp. |
|
dried parsley flakes |
|
0.5 cup |
|
gumbo file powder |
|
1.5 tbsp. |
1. In a kettle, heat oil over medium-low heat; add flour and cook 20 minutes, stirring often, to create a dark, coffee-brown roux.
2. Increase heat to medium and stir in onion; cook 5 minutes, stirring often.
3. Mix in garlic and cook 3 minutes.
4. Add celery, peppers, Cajun seasonings and thyme and cook 5 minutes, stirring often.
5. Stir in Swanson Unsalted Chicken Broth, tomatoes and bay leaves. Return to a boil; reduce heat and simmer 15 minutes.
6. Stir in chicken, rice, ham, okra and ground peppers and return to a simmer. Keep warm.
7. Just before serving, remove bay leaves and stir in parsley and gumbo file.
CCP- Heat to a minimum internal temperature of 165°F for one (1) minute.
CCP- Hold for hot service at 140°F.
8. To Serve: Using an 8 oz ladle, portion 1 cup soup.
