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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Gumbo (Cooking and Louisiana General Store) Recipe

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This recipe for Gumbo (Cooking and Louisiana General Store) is from Recipes to Make with Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cups oil
1 Chicken, cut up or boned
1 1/2 lbs. andouille
1 cups flour
The Trinity:
4 cups chopped onions
2 cups chopped celery
2 cups chopped green pepper
1 Tbsp. chopped garlic
8 cup stock or flavored water
Joe's Stuff seasoning to taste (or any all-purpose seasoning)
Filé
2 cups chopped green onions
Cooked Rice
Directions:
Directions:
Step 1: Season and brown chicken in oil (lard, bacon drippings) over medium-high heat. Add sausage to pot and sauté with chicken. Remove both from pot.

Step 2: Make a roux with equal parts of oil (must be free of food particles to avoid burning) and flour to desired color. Add onions, celery, green pepper, and later garlic to roux, and stir continuously until vegetables reach desired tenderness. (Can be reheated.)

Step 3: Return chicken and sausage to pot and cook with vegetables. Gradually stir in liquid and bring to a boil. Reduce simmer and cook for an hour or more. Season to taste.

Step 4: Approximately 10 minutes before serving, add green onions. Gumbo may or may not be served over rice. Adding sherry at the table is also an option.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
Filé may be placed on the table for individuals to add to their gumbo if they wish. 1/4 to 1/2 tsp per serving is recommended.

FILÉ — A fine green powder that is young dried and ground sassafras leaves, used in gumbo for flavor and thickening. The word Filé means to twist or make threads.

 

 

 

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