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Prep Time: 40 Minutes Cook Time: 120 Minutes |
Ready In: 160 Minutes Servings: 10 |
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While in New Orleans I bought Cajun Cooking for Beginners from a renowned cooking school. This recipe was the reason for that purchase. It turned out great so I have opted to share. Ingredients:
1 cup vegetable oil |
1 cup flour |
2 cups chopped onions |
1 cup chopped bell pepper |
1/2 cup chopped celery |
10 cups water (may wish to substitute some chicken stock) |
2 bay leaves |
1/2 teaspoon ground thyme |
1 (3 1/2-4 lb) roasting chickens, cut into serving pieces |
2 teaspoons salt |
1 teaspoon cayenne |
1 lb andouille sausage, cut crosswise into 1/4 inch slices |
2 tablespoons chopped green onions |
2 tablespoons chopped fresh parsley |
file powder |
Directions:
1. In a large heavy Dutch oven, combine the oil & flour over medium heat stirring constantly for about 25-30 minutes, to make a dark brown roux. This step didn't take me that long but for Gumbo it should ideally be a dark reddish brown, be very careful not to burn.
2. Add the onion, bellpepper & celery and cook, stirring often, for 6 to 8 minutes, or until veggies are soft.
3. Add the water/chicken stock & blend into the roux mixture.
4. Add the bay leaves & thyme.
5. Season the chicken with salt and cayenne.
6. Add the chicken to the roux-water mixture & simmer for 1 hour.
7. Add the andouille sausage & cook for 1 hour more, or until chicken is tender.
8. Skim off any oil that has risen to the surface. Remove the bay leaves.
9. Check seasonings. Add more salt & cayenne if necessary.
10. Add the green onion & parsley.
11. Serve immediately in soup bowls over steamed rice.
12. File powder can be passed around the table so that guests can add it to the gumbo according to individual tastes.
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