Stuffed Chicken Gumbo
- Yield servings
- 4 boneless skinnless chicken breast
- 1 pound smoked or spicy sausage diced fine
- 2 small onions diced fine
- 2 small bell peppers diced fine
- 4 stalks celery diced fine
- 1/2 cup or one stick butter
- 4 tablespoons of flour
- 3 to 4 cups chicken stock
- 4 cups cooked white rice
- 1 teaspoon garlic powder
- 3 teaspoons gumbo file
- salt and pepper to taste
Saute vegetables in a skillet until lightly browned and divide in two equal parts. Add butter and flour to one half of the vegetables and cook until a deep brown rough is formed (do not burn). Pour in hot chicken stock and simmer on low heat until lightly thickened. Add gumbo file to mixture.
Mix remaining vegetables and sausage together with 2 cups of cooked white rice season with salt and pepper to taste.
Butterfly chicken breast and pound flat being careful not to rip up the chicken. Place mixture of vegetables sausage and rice in each chicken breast and roll tight be careful not to over stuff breast. Secure with tooth picks or butchers twine. Dust each breast with flour and brown in olive oil until lightl browned. then place chicken breast into the stock vegetable mixture and simmer for 25 minutes. With a slotted spoon remove chicken breast and let cool for 5 to 10 minutes. Place a half cup of the cooked white rice in the center of a large bowl. Slice chicken breasts into medalions careful not to loose all the stuffing from the center and lay decoratively on top of the white rice. Spoon the sauce around the rice and a little on top of the chicken.
Sprinkle a touch of gumbo file on top (optional)