Ingredients: |
Ingredients: Broth
3# fryer chicken, 2 celery , carrot, onion , salt and pepper
( 3QTS broth and chicken used for soup )
Roux
1 cup canola/peanut oil
1 cup flour
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2 1/2 cups diced onion
2 1/2 cups diced celery
2 cups diced green pepper
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1T. minced garlic
28oz canned tomatoes crushed
2 cups Okra - I don't use
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Seaonings
1 T. Thyme leaves
3 bay leaf
1 T. Cayenne
2 T. salt
1 tsp pepper
2 T. hot sauce - west indies
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1 # Andouille Sausage ( 4 links ) sliced 1/2 inch
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1 cup green onions chopped
3/4 cup parsley chopped
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Directions: |
Directions:Diced = 1/4 inch to 1/2 inch pieces. These are uniform, neat cubes.
Step 1: bring chicken to boil with celery,carrott and onion chopped in large pieces. Salt and pepper to taste. cover and simmer 1 hour. Save broth.
Step 2: make roux, cook until dark chocolate brown ..think Hershey bar , need to get as dark as you can without burning.
once the roux is dark, add the diced veggies, stir in very quickly. cook till softened. add garlic, tomatoes and if you use okra add now and cook down till okra is broken down
add spices while above is cooking
Chicken Broth , add 3QT (12C), if you are short finish with water. Add to pot and simmer 30 minutes
add cooked chicken and sausage simmer 30 minutes
Garnish: 1 cup Green onions and 3/4 cup parsley add the last 5 minutes.
let sit overnight; remove bay leaves ; serve with white rice : corn muffins |
This recipe for GUMBO is from