Gumbo Recipe
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Category: |
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Ingredients: |
Ingredients: 1 c. olive oil
1 chicken, boned, cubed
1 1/2 lbs. andouille, sliced
1 c. flour
extra oil
4 c. chopped onions
2 c. chopped celery
2 c. chopped green pepper
1 T. chopped garlic
8 c. chicken stock
salt
cayenne pepper
2 c. chopped green onions
file powder
cooked rice
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Directions: |
Directions: Season & brown chicken in oil over med-hi heat. Add sausage to pot and saute with chicken. Remove both from pot.
Make roux with equal parts oil & flour to desired color. This is the key to a good gumbo.
Add onions, celery, green pepper and later garlic to roux. Stir continuously until vegetables reach desired tenderness. Return chicken and sausage to pot and cook with vegetables, continuing to stir frequently.
Gradually stir in liquid and bring to a boil. Reduce to simmer and cook for an hour or more. Season to taste. 10 min. before serving, add green onions.
Gumbo may or may not be served over rice. Adding sherry at the table is also an option. File powder (ground sasafras leaves) may be placed on the table for individuals to add to their bumbo if they wish: 1/4 to 1/2 t. per serving is recommended. |
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