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Categories:
oil flour onions bell peppers celery garlic chicken stock bay leaves Creole seasoning thyme salt chicken sausage shrimp scallion fresh parsley gumbo file
Viewed: 23 - Published at: 5 years agoIngredients
- 1 cup oil
- 1 cup flour
- 2 large onions, chopped
- 2 bell peppers, chopped
- 4 celery ribs, chopped
- 4 -6 garlic cloves, minced
- 4 quarts chicken stock
- 2 bay leaves
- 2 teaspoons creole seasoning (to taste)
- 1 teaspoon dried thyme leaves
- salt & freshly ground black pepper
- 1 large chicken, cut into pieces (young hen preferred)
- 2 lbs smoked sausage, cut into 1/2-inch pieces
- 2 lbs fresh shrimp
- 1 bunch scallion, tops only, chopped (green onions)
- 2/3 cup chopped fresh parsley
- gumbo file powder (Feelay)
Method
- Season the chicken with salt, pepper and Creole seasoning and brown quickly. Brown the sausage, pour off fat and reserve meats.
- In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux. If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut-butter color, over lower heat if you're nervous about burning it.
- Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes.
- Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed.
- Add shelled and deveined shrimp, the chopped scallion tops and parsley, and heat for 5 minutes. Serve over rice in large shallow bowls.
- Accompany with lots of hot, crispy French bread or serve in bread bowls.
- Make sure to have plenty of Tabasco sauce on hand to give it a kick.
