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gumbo, ready to eatDSC_0429

New Orleans Style Gumbo

1/2 C Vegetable oil

3/4 C flour

4 cloves chopped garlic

2 green bell peppers, finely diced

2 C celery, finely diced

2 bunches green onions, chopped

1 bunch parsley, chopped

2 T fresh Mediterranean oregano

1/2 tablespoon dried thyme or 3+ Tablespoons fresh thyme

3 dashes Tabasco sauce

10 C Chicken Broth (preferably homemade stock)

1 lb Chicken

40 slices of sliced Andouille Sausage or Pepperoni

salt and pepper

2 Cups white rice

Directionsgumbo, Start with a Roux

START WITH A ROUX

In a large, heavy-bottomed pan, over medium heat, toast flour in oil until off white, adding flour slowly until incorporated.

As roux turns from sand color to light brown to caramel color, turn down heat.

Continue cooking and whisking constantly until roux is a dark brown color like the color of a penny.

Increase heat to medium and add garlic, yellow onions, celery and bell peppers to roux.

Stir together well and cook 10 minutes.

Meanwhile, place chicken broth, green onions, raw chicken, spices and parsley in a soup pot. Stir until combined; bring to a gentle boil. Add the roux mixture and combine well.gumbo added to the potDSC_0423

Reduce heat to low, and simmer for about 45 minutes. Ten minutes before you want to serve add the salt, pepper and Tabasco Sauce to taste.

Serve in large bowls over ½ – 1 Cup of white rice.

Sprinkle Gumbo File on top of individual bowl.

Gumbo-File-1.25oz-LG

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