HOW ARE YOU GONNA REPURPOSE THOSE LEFTOVERS?
The other night I had fried chicken thighs, corn on the cob, and a toss green salad for dinner. Today, I am wondering what am I going to do with these leftover chicken thighs. I think I will make a twist on Chicken Gumbo.
LET’S DO THE DAMN THING
Peel the fried skin and bones off the thighs. In a large pot, add the chicken skin and bones, 2 pods of garlic, 1 celery stalk, the heads and tails of the shrimp, 1/2 onion including skin, 2 tablespoons chicken soup starter with 2 quarts of water. Bring to a rapid boil, then reduce heat and allow to cook for 15 minutes. Remove pot from the stove, steep for 30 minutes, then drain. Pour the stock back into the pot along with 1 (0.5 pkg.) dried shrimp. Clean and chop the chicken gizzards and add them to the pot. Cook the gizzards in the pot until they are done.
Season 1 pound of jumbo shrimp and set aside. In a skillet, fry 6 slices of bacon. Remove bacon from the skillet. Dump 2 cups chopped onions, 1/4 cup diced bell pepper, 2 diced celery stalks, and 4 minced garlic cloves in the pot. Saute till the onions are clear. Pour the vegetables into the pot. Add a little more oil to the skillet, saute the 2 cups sliced sausage, then dump the sausage into the pot. Add the crushed tomatoes to the pot. Stir together, cover, and cook for 15 minutes. Taste and salt and pepper as needed. Lay the shrimp on top, do not stir. In 10 minutes, stir and add the okra on top do not mix. Cover the pot. Dinner is ready in 10 minutes. Serve with steamed rice, corn on the cob, and garnish with flat-leaf parsley.