Creole Gumbo - KitchenAid Pro Line KPFP850 User Manual

Position mini bowl and mini blade in work bowl. With processor running, add parsley
through small feed tube. Process until chopped, 10 to 15 seconds. Set aside.
Exchange mini bowl and mini blade for multipurpose blade in work bowl. With processor
running, add garlic through small feed tube. Process until chopped, 5 to 10 seconds. Add
bell peppers, celery, and onions. Pulse 4 to 5 times, about 2 seconds each time, or until
chopped. Scrape sides of bowl. Set aside.
In large heavy saucepan or skillet over medium-low heat, combine oil and flour. Cook until
dark brown (about the color of chocolate syrup), 20 to 25 minutes, stirring constantly.
Reduce heat to low as mixture darkens. Remove from heat immediately. Add chopped
vegetables. Cook over low heat until crisp-tender, about 15 minutes, stirring frequently.
Meanwhile, in Dutch oven over medium-high heat, melt butter. Add chicken. Cook until
browned, 4 to 5 minutes, stirring occasionally.

CREOLE GUMBO

1 ⁄
4 cloves garlic, peeled
2 medium green bell peppers,
2 medium ribs celery, cut into
2 medium onions, cut into
1 ⁄
2
2 tablespoons butter or
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2 pounds chicken breast
1 ⁄
1 can (28 oz.) diced tomatoes,
1 package (16 oz.) frozen
3 cups chicken broth
cup loosely packed
4
parsley leaves
seeded and cut into
2-inch pieces
1-inch pieces
1-inch pieces
cup vegetable oil
2
⁄ cup all-purpose flour
3
margarine
tenders, cut into halves
crosswise
pound smoked ham or
2
Polish sausage, cut into
1-inch pieces
undrained
sliced okra
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