Yield: 1 Servings
|1 large||Onion; (chopped)|
|1||Bell Pepper; (chopped)|
|1 bunch||Green Onions|
|1||Fryer; (cut up)|
|1½ pounds||Sausage; (cut in pieces)|
|¼ teaspoon||Black Pepper|
|1 teaspoon||Red Pepper|
|1 teaspoon||Tobassco/LA Hot Sauce|
|File' Powder; (to taste)|
|4 cups||Cooked White Rice|
Notes: From Margie's Cajun recipes.
Roux: In a heavy black cast iron skillet, heat oil over medium heat until hot. Add Flour and cook, stirring constantly until the roux is dark brown in color. Add onions, bell pepper, celery, green onions, and garlic and saute approximately 5 minutes. Set aside.(Do not leave on hot burner, as roux will continue to cook)
OTHER INGREDIENTS: In large 8 quart pot, add water. When water is warm add roux and mix.(adding hot roux to cold water will cause heavy steam) add chicken and sausage, mix. Add seasonings to taste. Cajun cooking is traditionally spicy, however you can control this by using less pepper.
Cook over medium heat until meat is cooked, about 1½ hours. Add water as needed if gumbo thickens too much.
COMMENTS Gumbo is a soup but is eaten as a main dish. It is great on cold or rainy days. It can be made with chicken, smoked sausage, or seafood. You can add smothered Okra, and/or 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 Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 9, 1998