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Ingredients
- 1/4 c. Oil
- 1 lrg Onion, (minced)
- 1 c. Flour
- 1 x Bell Pepper, (minced)
- 1 bn Green Onions
- 2 stalk Celery
- 4 x Cloves garlic
- 10 c. Water
- 1 x Fryer, (cut up)
- 1 1/2 lb Sausage, (cut in pcs) Roux
- 2 tsp Salt
- 1/4 tsp Black Pepper
- 1 tsp Red Pepper
- 1 tsp Tobassco/LA Warm Sauce File' Pwdr, (to taste)
- 4 c. Cooked White Rice
Directions
- Roux: In a heavy black cast iron skillet, heat oil over medium heat till warm. Add in Flour and cook, stirring constantly till the roux is dark brown in color. Add in onions, bell pepper, celery, green onions, and garlic and saute/fry approximately 5 min. Set aside.(Don't leave on warm burner, as roux will continue to cook)
- OTHER INGREDIENTS: In large 8 qt pot, add in water. When water is hot add in roux and mix.(adding warm roux to cool water will cause heavy steam) add in chicken and sausage, mix. Add in seasonings to taste. Cajun cooking is traditionally spicy, however you can control this by using less pepper.
- Cook over medium heat till meat is cooked, about 1 1/2 hrs. Add in water as needed if gumbo thickens too much.
- COMMENTS Gumbo is a soup but is eaten as a main dish. It is great on cool or possibly rainy days. It can be made with chicken, smoked sausage, or possibly seafood. You can add in smothered Okra, and/or possibly tomatoes for a different and zesty flavor.
- Gumbo is like a fine wine... it gets better with age. (It always tastes better the next day). It also freezes well
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