In but a few short months, it will be spring in Chicago (no I am not kidding with that). Time to start thinking about how big your ass has gotten over the winter and maybe dream about a place that is actually warm at this time of year. So we're going to New Orleans for some gumbo. I know, gumbo doesn't normally strike one as being healthy, but despite the butter this one comes in at around 300 calories a serving. And it's delicious.
I put chicken thighs in pretty much everything I cook, so if you want the original, vegetarian recipe, head over to Chow. Also I have issues with green peppers so I use red, but you can pick your own poison there. A nice scoop of rice on top is heavenly, but completely optional.
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 medium onion, chopped
- 1 red peppers, chopped
- 3 ribs celery, chopped
- 3 cloves garlic
- 1 lb chicken thighs
- 1 large bunch of kale, chopped
- 1 package frozen spinach (10 oz)
- 1.5 tablespoons Cajun seasoning, OR
- .5 tablespoon paprika
- .5 teaspoons black pepper
- .5 teaspoons white pepper
- .75 teaspoons garlic powder
- .75 teaspoons onion powder
- pinch teaspoon thyme
- cayenne to taste
- Melt butter in a thick-bottomed pot and add flour to form a roux. Stir until darkened, about the color of peanut butter. Don't leave this unattended or you will be sorry.
- Add the onions, peppers, and celery. Cook until vegetables begin to soften. Add garlic and spices and cook an additional few minutes. I usually give the onions a head start because I can not abide the slightest bit of crunch in an onion.
- Add chicken and 2 cups water. Add the kale a handful at a time, waiting until the last handful wilts down to add more. Depending on how cooked you want your kale to be, cook the chicken for an hour before adding the kale.
- Simmer until the chicken starts to fall apart, about 2 hours. Stir spinach in before serving. Add salt to taste (premixed Cajun seasoning will contain salt).
Serves 4-5, appx 300 calories.