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. |
This recipe for Gumbo is from