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Gumbo Recipe

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This recipe for Gumbo, by , is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Doug Duhon - IT
Added: Tuesday, January 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. lard
2 lbs. all purpose flour
3 – 4 lbs. onions
1 bell pepper
2 stalks of celery
3 shallots
8 lbs. boneless chicken pieces (white and dark meat)
2-3 lbs. smoked turkey necks
3 lbs. smoked sausage
1 lbs. Andouille
bay leaves
Chicken bouillon cubes
Tony Chachere’s Creole seasoning
Cooked white rice

Directions:
Directions:
In a separate pot, brown chicken and remove from heat. Combine lard and flour in heavy pot over medium high heat and brown slowly to make roux. The roux needs to be made slow and dark. Add onions and cook until tender. Add celery bell pepper and sauté (10 minutes). Add turkey necks and sauté (10 minutes). Add garlic, shallots, bay leaves, bouillon cubes, and water to desired thickness. Bring to a low boil for 30 minutes, adding Tony Chachere’s to taste. Add sausage and andouille and continue to boil. When turkey necks are getting tender add browned chicken and boil for another 30 minutes. Don’t overcook or the chicken will fall apart. Remove from heat and serve over rice.

Number Of Servings:
Number Of Servings:
30
Preparation Time:
Preparation Time:
3 hours

 

 

 

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