This website still doesn’t look quite right after I upgraded WordPress recently; I had to re-create some of the stylesheets when WP 2.7.1 re-installed the default theme OVER my customized theme. Sorry for the interruption in your regularly scheduled programming.

Anyways.

Today I cooked something delicious. It was going to be marinated chicken, but i wanted a gravy to go with it. Thoughts of smothered chicken popped into my head, but Momma is in Vegas this weekend so I didn’t want to call and ruin all the non-gambling that she’s doing. I made this instead, and I am going to refer to it as White Gumbo. Technically, it might be considered “Wine and Herb Creamy Chicken”, but I just got done eating it and the consistency is JUST like a perfect Gumbo. It does not have a roux, which should disqualify it from being called cajun cuisine entirely. It’s delicious, nonetheless.

Here it is:
ingredients
1 whole chicken
1 cup chopped onions
3/4 cup chopped celery
1/2 to 3/4 cup Sherry wine
1/2 to 1 cup chicken stock or broth made from bouillon
8oz tub Creole Cream Cheese (i got mine at Fresh Pickins this morning from this company)
1 package White wine & herb marinade mix.
1 10oz can Cream of Chicken soup
Olive oil

the night before
Make the marinade in a large bowl according to directions on back of package with olive oil and water. Cut up 1 whole chicken. De-skin. Put chicken pieces in the marinade. If not all chicken is covered with liquid, add some chicken broth or sherry. Cover and refrigerate overnight.

directions
Mix all remaining ingredients to a smooth texture in a slow cooker. Take chicken out of marinade and put in cooker. Start slow-cooker on High for 4 hrs (or low for 7-8 hrs). When there’s 30 minutes left, remove lid to let gravy thicken.

Optional: After you take the lid off, take chicken pieces out, let cool for 10 minutes. Debone chicken and put meat back into pot.