Cheff Scott
Cajun & Creole
 
  Classic Chicken Gumbo Serves 6      

Ingredients:
2 Tbsp Canola Oil
2 Tbsp All Purpose Flour
2 Medium Onion, diced
2 Cloves of Garlic
1 Lg. Green Bell Pepper, diced
5 Cups Chicken Broth
8 Roma Tomatoes, diced
½ lbs Okra, cut into ¼ pieces
½ Cup Cooked Rice
4 Ribs of Celery
1 tsp Salt
½ tsp Black Pepper
¼ tsp Thyme, Fresh is best
1 Bay Leaf
6 each Skin on Chicken Breasts
cut into large chucks
1 lbs Andouille Sausage, optional

   Method:
Using a Saute Pan on Medium High Heat, brown Chicken skin side down first for approximately 2 minutes, remove and reserve.
Using a Large Stock Pot, on Medium Heat add Oil, Onion, Bell Pepper, & Celery. Cook until translucent, stir in Garlic and Flour, mix well. Slowly add Chicken Broth and stir until simmering. Add Chicken, Tomatoes, Orka, Cooked Rice, Salt, Pepper, Thyme, & Bay Leaf and bring to a boil. Boil for one minute, turn down to low and cover and simmer for 20 minutes. Stir, and cook 10 minutes longer. Serve.



 
       
Fried Rice Serves 6
 

Ingredients:
2 Cups Long Grain Rice, cooked and chilled
2 Eggs
1 Bunch Green Onions
¼ Cup Soya Sauce
2 Tbsp. Sugar
1 Pinch White Pepper

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