Megaheart.com

In the April 2014 newsletter, I made a typo error in Maureen's Gumbo recipe. It is now fixed. The was where it stated to preheat your oven. No oven is involved. I also inadvertently left out the part about the gumbo simmering. It now reads:

Prepare the brown rice which usually takes 40-45 minutes.


Prepare the vegetables.


Pan fry the chicken thighs on medium low heat turning when necessary so the thighs don't brown too much. They can cook while you make the roux.


Make the roux using a Dutch oven or other heavy pan. Warm the oil over medium heat. Add flour and stir well until no lumps remain. Turn down heat to low-medium and brown mixture by stirring constantly until it is thickened and the color of peanut butter. This step will take about 30 minutes.


Add the vegetables except for the okra and tomatoes. Increase heat to medium and cook until the onion becomes transparent about 5 minutes. Then add tomatoes, bay leaves, spices, and chicken broth. Thoroughly mix and bring to a boil. Turn down heat and simmer for 15 minutes.


While the gumbo is simmering cut up the chicken removing any visible fat and add to the gumbo.


The no salt chicken gumbo is ready to serve over the cooked rice and garnished with the green onions and a squeeze of lemon to taste.