Ingredients: |
Ingredients: 1 (4-5 lb) whole chicken
14-16 cups water
6 bay leaves
1 lb andouille sausage, sliced into 1/8 inch thick rounds
3/4 cup vegetable oil or bacon drippings
1 cup all purpose flour
2 medium-size yellow onions, roughly chopped
2 green bell peppers, roughly chopped
1 medium bunch celery including leaves, roughly chopped
1 Tablespoon dried thyme
1 Tablespoon Creole seasoning
1 Tablespoon salt
2 teaspoons black pepper
1 teaspoon dried oregano
1/2 teaspoon dried sage
2 Tablespoons Worcestershire sauce
2 cups finely chopped scallions
1/2 cup finely chopped fresh flat-leaf parsley
1 quart fresh oysters, drained
2 pounds raw medium shrimp, peeled and deveined
2-3 Tablespoons Lulu's Perfect Pepper Hot Sauce
Cooked white rice
File' powder
French bread
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Directions: |
Directions:Step One
Place chicken in a large Dutch oven. Cover with 14-16 cups water; add 2 bay leaves, and bring to a boil over medium-high. Reduce heat to medium-low, and simmer until chicken is tender, 1 to 1 1/2 hours. Transfer chicken to a bowl. Pour stock through a fine wire-mesh strainer, and discard solids. Cool stock 30 minutes, and skim fat. Reserve 8 cups of skimmed stock. Remove and discard chickens skin and bones. Chop chicken into large bite-size pieces.
Step Two
Cook sausage in a Dutch oven over medium until browned, about 8 minutes; drain on paper towels. Add vegetable oil to Dutch oven, and heat over medium-high. Gradually add flour, whisking constantly. Cook, whisking constantly and reducing heat as necessary to keep roux from burning, until a dark mahogany color, 25-35 minutes.
Step Three
Add onions, bell peppers, and celery to roux, and cook, stirring constantly with a large wooden spoon, until vegetables begin to soften, 8-10 minutes. Stir in chicken and sausage. Gradually add 8 cups reserved chicken stock, and stir well. Add thyme, Creole seasoning, salt, pepper, oregano, sage, Worcestershire sauce, and remaining 4 bay leaves; stir well. bring to a boil, and boil 5 minutes. Reduce heat to medium-low and simmer, uncovered, 1-3 hours. (If gumbo gets too thick, add a little more reserved chicken broth or water. If it is too thin, continue to simmer uncovered. because there is pork sausage in this gumbo, skim off any excess fat that rises to the top.)
Step Four
About 30 minutes before serving, add scallions and parsley. Cover and cook 15 minutes. Add oysters and shrimp; cook, uncovered, until oysters begin to curl, about 2 minutes.
Step Five
Stir in desired amount of hot sauce. Remove gumbo from heat; let stand 10 minutes. (It will stay hot for a long time.) Add salt and pepper to taste. Serve over cooked white rice with file' powder and French bread. |
This recipe for Lucy Buffett's Winter Gumbo is from