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1 potion of brown roux
Chicken Stock
1 cup Cajun seasoning
1 small ham hock
1kg chicken (pieces with or without bones are fine)
2 chorizo sausages
2 cloves garlic, finely chopped
1 cup okra
1 cup green capsicum – diced
1 cup celery – chopped
1 cup – white onion – chopped
white rice for serving

Fry sausage to remove some oil and slice. Brown chicken in sausage fat. Set aside the meats and brown the onion, capsicum and celery, add the ham, stock and half the seasoning. Simmer for 30 minutes.

Add sausage and roux and stir till the roux has combined – I usually whisk the roux with a fork in a separate glass with a bit of the warm stock – prevents lumps. Add chicken.

Simmer for a further 30 minutes then remove the ham hock and scrape any meat back into the pot. Return bone to pot also and add the second half of the seasoning (taste).

Lower the heat and add the okra and garlic. Let it all cook on quite a low heat for an hour or so, stirring occasionally. You may find a lot of oil on top of the gumbo – this should be removed carefully with a ladle.

Serve with rice.

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