basic gumbo

Categories
Soup/stew
Cajun/creol
Yield
6 servings
MeasureIngredient
1 cup Vegetable oil (or lard) plus more to fry chicken
1 cup Flour
Chicken cut up or boned
1½ pounds Andouille sausage (if available) or Polish sausage
  Hillshire Farms is a good choice for the Polish sausage
4 cups Chopped onions
2 cups Chopped celery
2 cups Chopped green pepper
2 tablespoons Chopped garlic
2 quarts Of simmering chicken stock or stock substitute
  Salt
  Cayenne pepper
2 cups Chopped green peppers

Bay leaf Thyme

In a large (2 gallon or more) heavy stock pot, pour in some extra oil and heat to frying temperature. Season and brown chicken in oil over medium high heat. Add sausage to pot and saute with chicken.

In a 2 + quart heavy saucepan make a roux with the oil and flour to desired color --- like peanut butter. Add onions, celery, green pepper and later garlic. Stir continously until vegetables reach desired tenderness (wilted). Add roux and vegetables to chicken and sausage in the stock pot and continue to cook; stir frequently. Add stock one ladle at a time and mix in each ladleful after adding.

Bring to a boil. Reduce to simmer and cook for an hour or more.

Season to taste.

About 10 minutes before serving, add green onions.

Sherry may be added at the table. Gumbo can be served alone or with rice. File (fee-lay [powdered sassafras]) may be added at the table as a thickener

If you prefer, okra may be added; 4 to 6 cups add to vegetables and cook with the roux.

Submitted By LAWRENCE KELLIE On 6-08-95

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