"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Gumbo Recipe

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This recipe for Gumbo, by , is from Godwin Family Reunion Cookbook 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Fran Hudgins
Added: Wednesday, April 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 chicken, cut up or boned
1 1/2 lbs. audouille sausage
1 cup flour
1 cup oil

Trinity: (next three items)
4 cup chopped onion
2 cup chopped celery
2 cup chopped green pepper

1 Tbsp. chopped garlic
8 cup chicken stock
2 cup chopped green onions
Cooked rice
File' *

Directions:
Directions:
Boil chicken in 8 cups of water over medium heat. Add sausage to pot with chicken. When chicken is done remove from pot and debone. Do not throw this water away. This chicken water will be your 8 cups of stock for later.
Note: If you don't want the sausage to make the stock greasy you can boil it a few min. in a separate pot of water and throw that water away.

Make a roux with equal parts of oil (must be free of food particles to avoid burning) and flour to desired color (darker the better without burning). Must stay with the roux stirring constantly until a dark rich color is reached. Once the vegetables are added the roux will not darken any more.

Add onions, celery, green pepper. Add garlic to the roux mixture and stir continuously. After vegetables reach desired tenderness, return deboned chicken and sausage to pot and cook with vegetables, continuing to stir frequently. Gradually stir in stock and bring to a boil. Reduce heat to simmer and cook for an hour or more.
Approximately 10 minutes before serving, add green onions. Serve gumbo over rice, accompanied by French bread.

Note: I have a friend who told me that when she was a child and their mother was cooking Gumbo she and her brother knew they could act up for about 30 min with out getting caught because their mother could not leave her roux or it would burn.

Number Of Servings:
Number Of Servings:
Makes 15-20 servings
Preparation Time:
Preparation Time:
45-60 min
Personal Notes:
Personal Notes:
* File'- A fine green powder of young dried ground sassafras leaves, used in gumbo for flavor and thickening. It may be placed on the table for individuals to add to their gumbo if they wish, 1/4 to 1/2 tsp. per serving in recommended.

 

 

 

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