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Cajun Gumbo Recipe

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This recipe for Cajun Gumbo, by , is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Suzanne McGowen
Added: Thursday, November 30, 2006


1 part white flour
1 part vegetable oil (Don't use olive oil.)

2 gallons water
4 Tablespoons roux (more if you want it thicker and richer, and vice versa)
1 bell pepper, chopped
6 cloves garlic, minced
1 whole chicken cut up
2 large onions, chopped
Optional: 2 pounds sausage
1 bunch scallions, chopped, tops only
1 bunch parsley, chopped
salt, black pepper, cayenne

(By the way, each family makes this just a little bit different.)

ROUX: Heat the oil in a large skillet over medium heat. Add the flour gradually, stirring constantly. You will need to stand over the stove stirring this the whole time. The roux is ready when it is a chocolate-to-coffee shade of brown, depending on your preference. The length of time will vary depending on the type of pot you are using and the level of the heat under your pot. It is important to know that in a heavy skillet, the roux will continue to darken once you have removed it from the flame. Allow the roux to cool almost to room temperature. You can put the cool roux in a jar and keep it in the refrigerator.

In a very large pot, boil two quarts of water. Once boiling rapidly, add and dilute roux. STIR! STIR! STIR! When the roux is diluted the mixture will begin to foam up rapidly. CONTINUE TO STIR!! Add the rest of the water and stir more. Add the onions, bell pepper, garlic, chicken, sausage, salt, black pepper, and cayenne.
Cook over medium-high heat until tender. DO NOT COVER.
5 minutes before serving add scallions and parsley. When the five minutes are up, remove the pot from the heat.

Serve with rice.

Personal Notes:
Personal Notes:
It may take a bit of practice to get the roux just right. We also like to add a few jalapeņos to the mix!




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