Smoked Chicken Gumbo Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 smoked chickens (skinned, boned, scissor)
bones from chicken + pieces of onion, celery, garlic & bell peppers for stock
1 1/2 cups roux
2 onions, chopped
2 tsp. garlic
2 bell peppers, thinly sliced
1 lb. smoked sausage, degreased, and thinly sliced
1 gallon stock or chicken broth
salt, pepper, red pepper to taste
6 chicken bouillon cubes, dissolved
2 tbsp. Kitchen Bouquet for color
1 1/2 tsp. Lea & Perin Worcestershire
Tabasco to taste
6 green onions, thinly sliced
1/2 bunch parsley, snipped
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Directions: |
Directions:After deboning chicken, use carcass and end pieces of vegetable to make stock. Strain and set aside. Make roux. (See below and start this first.) Add vegetables, except green onions and parsley, cooking until limp. Add sausage, stock, seasonings, and dissolved bouillon cubes. Simmer over medium heat for about an hour. Add scissor chicken, Kitchen Bouquet, Lea & Perrin, Tabasco, green onions, and parsley. Simmer for fifteen to twenty minutes. Correct seasonings.
Roux: Put 1 cup oil in iron skillet over medium heat. When oil is hot and just about to smoke, sprinkle in 1 cup flour all at once. Stir quickly and consistently until all the flour is incorporated in the oil. Stir very often until the desired color is reached. Do not let it stick to the skillet. A dark brown roux should be used for gumbo. |
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Personal
Notes: |
Personal
Notes: This recipe is from one of my favorite Baton Rouge cookbooks, and all of my children and grandchildren love it.
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