Ingredients: |
Ingredients: 1 lb smoked sausage, cut into 1/4 inch rounds
1/2 cup vegetable oil
1 (4 lb) chicken, cut into parts
2/3 cup all purpose flour
2 cups chopped onion
1/2 cup chopped green onions
2/3 cup green bell pepper, finely chopped
2 tbsp chopped fresh parsley
1 tbsp minced garlic
2 lbs medium shrimp - peeled and deveined
8 cups water
Salt and black pepper to taste
1/8 tsp cayenne pepper
1 tsp dried thyme
Filé powder (see footnote)
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Directions: |
Directions:Brown sausage over medium, drain on paper towels, discard fat.
In large skillet on high, brown chicken, turning frequently.
Transfer to dish, leaving oil in pan; set chicken aside but keep warm.
Make a roux by whisking flour into the hot oil.
Turn heat to low; continue cooking flour & oil mix, stir constantly to dark brown.
May take 30 to 45 minutes; darker the roux, better the gumbo.
When roux is finished, quickly add sausage, onion, green onions, green pepper, parsley & garlic. Cook over low heat until vegetables are wilted, about 10 minutes, stirring constantly.
Add 2 cups water, spices & chicken.
Add rest of water slowly; bring to a boil & reduce heat.
Simmer 45 minutes until chicken is done & tender.
Remove chicken to save for another use.
Add shrimp & cook 8 to 10 minutes more.
Remove bay leaves; taste & adjust seasoning.
Serve in deep bowls.
Sprinkle filé powder over individual servings & stir. |
Personal
Notes: |
Personal
Notes: Filé powder is a seasoning made from ground, dried leaves of the sassafras tree. An integral part of Creole cooking, it is used to thicken gumbos & other Creole dishes. Filé should be stirred into the dish after it's removed from heat. Undue cooking makes filé tough & stringy. Known as Filé Gumbo at most supermarkets.
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This recipe for Real Cajun Gumbo is from