这是卡津菜，是路易斯安那地区说法语地区阿卡迪亚纳地区美食。这个卡津菜比较接近北方的炖菜，不过营养更全面，味道也非常好，不过就是有点儿辣。是西餐中我最喜欢的菜类。
用料
| Ground cumin | 2 teaspoons |
Chicken Gumbo的做法
ingredients
Ground cumin, 2 teaspoon(s)
Paprika, smoked or sweet, 2 teaspoon(s)
Chilli powder, 1 teaspoon(s)
Dried garlic powder, 1 teaspoon(s)
Dried onion, 1 teaspoon(s)
Dried oregano, 1 teaspoon(s)
Chicken thigh fillet, lean, raw, 800 g, trimmed and cut into quarters
Olive oil, 1 tablespoon(s)
Onion, any type, 1 medium, chopped
Garlic, 2 clove(s), crushed
Celery, 2 stick(s), diced
Green capsicum, 1 capsicum(s), seeded and diced
Tomatoes, diced, canned, any type, 1 400g can(s)
Chicken liquid stock, salt reduced, 1 cup(s)
Italian parsley, 1 bunch(s), to serve
Tabasco sauce, 1 tablespoon(s), to serve
Preparation instructions
Combine the cumin, paprika, chilli powder, garlic powder, onion powder and oregano in a large bowl. Add the chicken pieces and toss to coat well in the spice mix.
Heat the olive oil in a medium saucepan over medium heat. Add the chicken and cook, stirring regularly, until browned. Remove and set aside.
Add the onion to the pan and cook for 5 minutes or until softened, then stir in the garlic, celery and capsicum and cook for 1 minute. Add the chopped tomatoes and stock and simmer for 15 minutes. Return the chicken to the pan, then cover and simmer for 15 minutes or until the chicken is cooked through.
Sprinkle with parsley and a few drops of Tabasco sauce, and serve with rice from your daily bread allowance and a salad or vegetables to the side.
