"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Gumbo Recipe

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This recipe for Gumbo, by , is from The Shanahan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Friday, October 27, 2006


1 c. olive oil
1 chicken, boned, cubed
1 1/2 lbs. andouille, sliced
1 c. flour
extra oil
4 c. chopped onions
2 c. chopped celery
2 c. chopped green pepper
1 T. chopped garlic
8 c. chicken stock
cayenne pepper
2 c. chopped green onions
file powder
cooked rice

Season & brown chicken in oil over med-hi heat. Add sausage to pot and saute with chicken. Remove both from pot.
Make roux with equal parts oil & flour to desired color. This is the key to a good gumbo.
Add onions, celery, green pepper and later garlic to roux. Stir continuously until vegetables reach desired tenderness. Return chicken and sausage to pot and cook with vegetables, continuing to stir frequently.
Gradually stir in liquid and bring to a boil. Reduce to simmer and cook for an hour or more. Season to taste. 10 min. before serving, add green onions.

Gumbo may or may not be served over rice. Adding sherry at the table is also an option. File powder (ground sasafras leaves) may be placed on the table for individuals to add to their bumbo if they wish: 1/4 to 1/2 t. per serving is recommended.




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