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Gumbo
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Brief Description
from the New Orleans School of Cooking
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Main Ingredient
Andouille sausage
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Category: Soups
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Private
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Source:
http://www.bradencookbook.com/gumbo_new_orleans_school%20of%20cooking.htm
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Tags:
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Notes:
Filé: a fine green powder of young dried ground sassafras leaves, used in gumbo for flavor and thickening. It may be placed on table for individuals to add to their gumbo if they wish. 1/4 to ½ TSP. per serving is recommended. Do not use if gumbo includes okra, or vice versa.
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Posted By: snsdambrosio
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Posted On: May 30, 2020
Number of Servings:
Ingredients:
- 1/2 cups - Oil
- 1 cups - Flour
- 1 pounds - chicken cut up and deboned
- 1 pounds - Andouille sausage
- 2 cups - Onions chopped
- 1 cups - Celery chopped
- 1 cups - Green pepper chopped
- 1 tablespoons - Garlic chopped
- 6 cups - Stock or flavored water
- 1 cups - green onions chopped
- - Joe's Stuff seasoning to taste
- - File see note
- - Crab boil to taste
- 1/2 cups - Oil
- 1 cups - Flour
- 1 pounds - chicken cut up and deboned
- 1 pounds - Andouille sausage
- 2 cups - Onions chopped
- 1 cups - Celery chopped
- 1 cups - Green pepper chopped
- 1 tablespoons - Garlic chopped
- 6 cups - Stock or flavored water
- 1 cups - green onions chopped
- - Joe's Stuff seasoning to taste
- - File see note
- - Crab boil to taste
Directions:
Season and brown the chicken in lard or oil over medium heat in a large pot. Add sausage to pot and saute with chicken.
In a skillet, make a roux with equal parts of oil (must be free of food particles to avoid burning) and flour to desired color. Add onions, celery and green pepper. Add garlic to the mixture and stir continuously. After vegetables reach desired tenderness, add to pot with chicken and sausage, continuing to stir frequently. Gradually stir in liquid and bring to a boil. Reduce heat to simmer and cook for an hour or more. Season the gumbo to your taste with Joe's Stuff seasoning.
Approximately 10 minutes before serving, add the green onions. Serve gumbo over rice or without rice, accompanied by French bread.
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