Ingredients: |
Ingredients: 10 lbs. chicken
2-3 lbs. of sausage (or Andouille) smoked pork or pork and beef
1 bell pepper, chopped
1 white onion, chopped
1/2 cup green onions, chopped
3 foot-long celery sticks, chopped
4 good size cloves of garlic
1 2-lb. bag frozen okra
bay leaves
2 cans chicken broth
3/4 of a small jar or can of Kary's Roux
Tony Chachere's Creole Seasoning (purchase or see notes for recipe)
Gumbo Filé
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Directions: |
Directions:Season chicken and cook in oven at 350º for 45-50 minutes. Reserve chicken broth. Cook onions and celery on medium to medium-high heat for about 15 minutes. Increase heat to high and add 4 cups broth from chicken and/or water and bring to boil. Add Roux 1-2 T. at a time until it dissolves, then add more. Adding it in smaller portions speeds this up. Watch for it to overflow up until you add meat. If it starts to, remove from heat and reduce heat. If it gets too thick, add 2 cups more water. After about 15 minutes, add 4 cups of water (still boiling). Stir occasionally. About one hour in, add garlic and 2 more cups of water. Cook another 10 minutes. Add 2 cans chicken broth. Taste to see if flour taste is out, then add Tony Chachere's Creole Seasoning (very important ingredient). Add 2 cups water. Cover, decrease heat, stir occasionally. Brown sausage. After about 10 minutes, add another 3/4 cup water and cover. Cook about five minutes and then add bell pepper, chicken, sausage. Cook 20 minutes. Add black pepper and salt and cook another 25 minutes. Add okra and bay leaves and cook for 15 minutes. Add green onions and cook five minutes. Add Gumbo Filé (not too much or it will be too spicy). Decrease heat and simmer another 10 minutes. Gumbo should be done. Add Tony's to taste. |
Personal
Notes: |
Personal
Notes: Editor's note: For Tony Chachere's Creole Seasoning: Combine 26 oz. salt; 1½ oz. black pepper, ground; 2 oz. red peppers, ground; 1 oz. garlic powder; 1 oz. chili powder (like Gebhardt's); 1 oz. Accent seasoning. Mix well and use like salt. Store in an airtight jar.
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