Directions: |
Directions:2 -3 lbs chicken, cut into small size parts, including gizzards
2 1/2 tablespoons Worcestershire sauce
1 1/2 teaspoons Louisiana hot sauce
4 cups seafood stock or sauterne
Filé powder
Firs’, you gotta make-a-roux, you know dat”.
In a 8 quart cast iron dutch oven, oil and flour and turn on to MED heat. Stir the mixture constantly and slowly until it browns. You cook dat til you tink, dat’s gonna burn, but dat’s not what it did, see y’gots to cook dat til it’s like Dutch chocolate, y’see?”.
When the roux reaches it’s proper, aforementioned color, you add the onion. Once that onion has cooked clear looking, add your garlic, and whisk in 4 cups of water. Next you stir in the Worcestershire and hot sauce, and add your Andouille sausage. Now it’s time to add your chicken. “I put the pieces I like most of all, which is all the chicken, and the part what go over de fence last, I like dat.”.
Add your 4 cups of Sauterne or seafood stock, and 2.5 teaspoons of salt. Add da scallops and da shrimp. Crab legs go in at da end of cookin, they already cooked! Just got to warm them up. Stir all this together and your gumbo is completed, except for the cooking. What you did with dis, now you cook dis today, an don’ serve it today, no. You put it in you icebox tonight, an tomorrow, bring it to a boil an let it simmer for about an hour, an den eat dat, cause it taste more batter den, hoooo, it always does. Whether you can wait until the next day or not, cook it a long time until the chicken is ready to fall off the bone. Three or four hours.
Serve it with hot cooked rice and offer filé powder to you guests. |
This recipe for JUSTIN WILSON CREOLE GUMBO is from