"Hunger is the best sauce in the world."--Cervantes

Gumbo Recipe

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This recipe for Gumbo, by , is from The Best Ones, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stacy Bergeron, mother of Kayla Jackson


1 cup oil
1 chicken, cut up or boned
1-1/2 lbs. Andouille sausage
1 cup flour

TRINITY: (Next three items)
4 cups chopped onions
2 cups chopped celery
2 cups chopped green pepper

1 tablespoon chopped garlic
8 cups stock or flavored water
2 cups chopped green onions
cooked rice
Joe's Stuff Seasoning
Gumbo File' to taste(sprinkle very lightly)

Season and brown chicken in oil (lard, bacon drippings) over medium heat. Add sausage to pot and saute with chicken. Remove both from pot.

Make a roux with equal parts of oil (must be free of food particles to avoid burning) and flour to desired color. Add onions, celery, green pepper. Add garlic to the mixture and stir continuously. After 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 heat to simmer and cook for an hour or more. Season to taste with Joe's Stuff seasoning.
Approximately 10 minutes before serving, add green onions. Serve gumbo over rice or without rice and lightly sprinkle wile file', accompanied by french bread.
Yield: 15-20 servings

Personal Notes:
Personal Notes:
*FILE' - A fine green powder of young dried ground sassafras leaves, used in gumbo for flavor and thickening. It may be placed on the table for individuals to add to their gumbo if they wish. 1/4 to 1/2 teaspoons per serving is recommended




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