The Royal Chef At Home: Easy Seasonal Entertaining

HEALTHY CHICKEN GUMBO

THIS DISH STARTS WITH A ROUX—A COMBINATION OF FLOUR AND OIL THAT COOKS UNTIL IT REACHES A CARAMEL COLOR. To make a good roux, do three things: Keep the heat moderate to ensure no scorching, take your time, and, most importantly, listen to Dr. John and the Medicine Show’s classic recording of “Let the Good Times Roll.” That should work. SERVES 4

2 cups chicken broth 3 teaspoons Cajun seasoning 4 boneless, skinless chicken breasts, cut into bite size pieces ¼ cup green onions, chopped fine

¼ cup olive oil cup flour 1 onion, peeled and chopped 1 red bell pepper, seeded and chopped

3 ribs celery, chopped 4 cloves garlic, minced

1 In a heavy bottomed pan add the oil and flour over a medium heat stirring every few minutes. Once the flour and oil start turn color you will need to constantly stir. The “roux” needs to be a color between caramel and milk chocolate, so watch it closely and don’t overcook. Once you have reached the perfect color quickly add the onion, pepper, celery and garlic and stir. Then

stir in the chicken broth and Cajun seasoning followed by the chicken. Bring to a boil, stir, place a lid on top and reduce to a simmer and cook for about 30-40 minutes stirring occasionally. 2 Serve over brown rice or whole wheat pasta and sprinkle with the green onions to garnish.

208 THE ROYAL CHEF AT HOME