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hen water yellow onions celery bay leaves salt cayenne pepper vegetable oil flour yellow onions green bell peppers celery andouille green onions parsley white rice
Viewed: 45 - Published at: 5 months agoIngredients
- 1 hen, about 6 pounds
- 8 cups water
- 2 medium yellow onions, quartered
- 2 ribs celery, each cut into 6 pieces
- 2 bay leaves
- 1 tablespoon plus 1 1/2 teaspoons salt
- 1 1/2 teaspoons cayenne pepper
- 1 1/2 cups vegetable oil
- 1 1/2 cups bleached all-purpose flour
- 2 cups chopped yellow onions
- 1 cup chopped green bell peppers
- 1 cup chopped celery
- 1/2 pound andouille or other smoked sausage, finely chopped, plus 1 pound smoked sausage, cut crosswise into 1/4-inch thick slices
- 2 tablespoons chopped green onions or scallions
- 2 tablespoons chopped fresh parsley leaves
- Cooked white rice, for serving
Method
- In a large, heavy pot place the hen, water, quartered onions, celery pieces, bay leaves, 1 tablespoon of the salt, and 1 teaspoon of the cayenne pepper and bring to a boil over high heat.
- Reduce the heat to medium and cook, partially covered, until the hen is tender, about 2 hours.
- Remove the hen and set aside.
- Strain and reserve the broth.
- In a large, heavy pot or a Dutch oven over medium heat, combine the oil and flour.
- Cook, stirring constantly, until the roux is a dark, chocolate brown color, about 20 to 25 minutes.
- Add the chopped onions, bell peppers, celery and chopped sausage.
- Cook, stirring, until the vegetables are very soft, about 8 to 10 minutes.
- Add the reserved chicken broth and stir until the roux mixture and broth are well combined.
- Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 1 1/2 hours.
- Meanwhile, remove the skin from the hen and pick the meat off the bones, discarding the skin and bones.
- Coarsely chop or tear the meat into bite size pieces.
- Add the chicken and the sliced sausage to the gumbo.
- Cook for 15 minutes.
- Remove from the heat and let sit for 5 minutes before skimming any fat that has risen to the surface.
- Stir in the green onions and parsley and serve the gumbo in individual soup or gumbo bowls over hot, steamed white rice.
