New York Gumbo

Ingredients

• 1 lb chicken breast, diced
• 1 red bell pepper, diced
• 1 bunch scallions, chopped
• 1 Tbsp Worcestershire sauce
• 1 Tbsp Paprika
• 3 Tbsp flour
• 1 tsp salt
• 1 tsp Emeril Essence
• 1 cup rice
• 1 tsp kosher salt
• 1 cup half & half
• 4 Tbsp butter or margerine
• 4 cups chicken stock or water

Directions

1. In a large pot, melt 2 Tbsp butter
2. Add chicken and cook for 3 min on medium heat
3. Remove chicken with slotted spoon to leave all juices in the pot, set chicken aside
4. Add remaining butter to pot, when melted add red peppers. Cook for 2 min
5. Add scallions, cook another 2 min
6. Add in paprika and flour, stir and mix constantly for 1 min
   • It will be thick and pasty but be sure to scrape up anything stuck to the bottom
7. Add stock(or water) and salt, bring to boil
8. Add rice and give a stir
9. Cover pot and reduce heat to low, cook for 20 min
10. Add Worcestershire sauce and stir to loosen any rice stuck to the bottom
11. Add chicken and Essence, continue cooking on low for 5 min.
12. Add half & half and cook another 3 min

Notes

• Serve with bread or even better bread bowls, sprinkle a little paprika on top for garnish

• This recipe doesn't freeze well, I know this from experience!