re: Please remove sticky - replacement post below

MeridianDog's Shrimp and Chicken Gumbo

Serves 6

Roux, use 1/2 cup flour per the oven roux recipe

1 to 1 1/2 pounds chicken, fried
1 cup onion, chopped
1/2 cup green bell pepper
1/2 cup celery, diced
3 cups okra, sliced, fresh or frozen
1 can tomatoes, diced and drained
2 pounds or more shrimp 20-24 count
3-4 cans low sodium chicken broth
Slap Ya Momma Creole seasoning
2 teaspoons Salt
1/2 teaspoon black pepper
1 teaspoon Garlic, minced
1/2 teaspoon Louisiana Hot Sauce or Tabasco

1/2 cup green onion tops, sliced in 1/4 inch pieces

1 cup dry measure Cooked rice

Fry the chicken and pull the meat from the bones. Save the crust, and set aside the bones and skin. Peel Shrimp and dust lightly with Slap Ya Momma, then set aside. In a separate pot, cook the chicken bones and skin with 3-4 cans of chicken broth, a stalk of celery and 1/4 of a medium onion. Cook for at least 30 minutes, then strain and discard the bones, skin, celery and onion.

Use a heavy pot. Make a medium dark chocolate roux per the oven baked roux recipe, using some of the oil the chicken was fried in. Add onion, bell peppers, celery, garlic, okra, and salt to the pot and sauté in some of the oil used to fry the chicken until translucent. Add the oven baked roux to the pot. Cook for a few minutes over medium heat, then add chicken broth, tomatoes, and hot sauce. Cook over medium/low heat for 30 minutes. Stir often as the gumbo may stick. Add the chicken and the shrimp. Continue cooking on low heat for 30 minutes. Stir gently, and often to keep the gumbo from sticking.

Serve over cooked rice. Add hot sauce as desired. Taste improves overnight. The Gumbo will always be better the next day.

Lemon Chicken

2 Servings

Rice (Makes 2X more cooked rice than you will need)

1 cup white rice (dry measure)
2 cups water
1 teaspoon salt
2 teaspoons oil

Chicken

6 - 8 Chicken tenders, cut into 1 inch pieces
2 Tablespoons Corn Starch
2 Tablespoons AP flour
1/2 teaspoon black pepper
2 teaspoons Garlic Salt
Oil for frying chicken

Sauce:

Zest of 1/2 lemon
Juice of 1 Lemon (1/4 cup Juice)
3/4 cup Chicken broth
1/2 cup sugar
3 Tablespoons corn starch in water
Salt to taste

Instructions:

Rice:

Add rice, water, salt and oil to a microwave proof bowl with a lid. Microwave on high until the water comes to a boil (4-5 minutes). Immediately turn power down to 20% and continue cooking for 15 minutes. Remove rice and fluff with a fork.

Lemon Sauce

Zest and juice 1 lemon. You will use half of the zest and all of the juice.

Heat Chicken broth in a sauce pan until it comes to a boil. Add sugar, salt, lemon juice and zest bring to a low boil and reduce heat to hold a simmer. Add corn starch slurry and stir for one to two minutes, then turn off heat. Keep warm until needed.

Chicken:

Cut tenders into 1 inch pieces. Season with black pepper and garlic salt. Mix flour and cornstarch and the coat chicken thoroughly. Fry in oil at 350 degrees F. Remove when browned and drain on paper towels. When all of the chicken is cooked, mix with 2/3 of the sauce in a bowl.

Plate the sauced chicken over rice and then add some of the sauce over the chicken and rice. Serve with a steamed vegetable.