Mardi Gras Gumbo by Poppy Tooker Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3/4 lb pork or beef sausage links
3/4 lb smoked sausage, sliced
3/4 lb boneless, skinless chicken breast, cubed
1 cup vegetable oil
1 cup all-purpose flour
1 large onion, finely chopped
3 celery ribs, finely chopped
1 green bell pepper, finely chopped
4 quarts chicken broth
2 tsp dried thyme
2 bay leaves
1/2 cup thinly sliced green onions
1/2 lb Gulf shrimp, peeled
1/2 lb claw crab meat
1 pint Gulf oysters
Salt and hot sauce to taste
1 1/2 Tbsp file' powder (more to taste)
Hot cooked rice
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Directions: |
Directions:1. Pierce skin of fresh sausage and brown it in a large Dutch oven. Remove from pan. Let cool, slice into rings and set aside.
2. Brown smoked sausage in the fat remaining in the Dutch oven. Remove.
3. Saute' chicken in the same pan until lightly browned. Remove.
4. Add oil to fat in pan and heat until shimmering. Stir in flour (this is your roux). Cook, stirring constantly, until roux is a milk chocolate brown., 10 to 15 minutes (depending on how high the heat). Add onion, and cook, stirring constantly until the roux darkens to a bitter-sweet chocolate color, about 3 minutes. Add celery and bell pepper and cook until softened, abut 5 minutes. Add chicken broth, thyme and bay leaves and bring mixture to a boil.
5. Return sausages and chicken to the pan and bring to a boil. Reduce to a simmer and cook until thickened and fragrant about 45 minutes.
6. Add green onion. Add shellfish. Cook until shrimp are pink and the edges of the oysters ruffle, about 5 minutes. Season with slat and hot sauce.
7. Remove from heat and stir in file' powder. Serve over rice. Serves 10 to 12. |
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