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
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.
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.