Savannah Gumbo - Paula Deen |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This is from THE LADY AND SONS, TOO cookbook by Paula Deen.This is really simple and does not take very long. I like to add other seafood and fish to make it even more hearty or just because I'm a meat lover. Some times I'll add corn kernals or mini cob on the cob.Serve over rice (a SC favorite) or pasta. Ingredients:
2 tablespoons all-purpose flour |
2 tablespoons butter |
1 onion, chopped |
1 green bell pepper, chopped |
1 tablespoon chopped garlic (2-3 cloves) |
2 cups sliced smoked sausage |
4 large boneless chicken breasts, diced |
4 cups chicken broth |
1 (28 ounce) can diced tomatoes |
2 cups cut okra |
1 teaspoon dried thyme |
2 bay leaves |
1 teaspoon file powder |
salt and pepper |
Directions:
1. In a 5 quart pot combine the flour and butter and cook over medium heat, stirring constantly, until the roux has a brown to a light chocolate color.
2. Add the onion, pepper, and garlic and saute for 2 minutes.
3. Add the sausage, chicken, broth, tomatoes, okra, thyme, bay leaves, and cayenne, and simmer over low heat for 45 to 50 minutes.
4. Add the file powder and salt and pepper to taste.
5. Remove and discard the bay leaves.
6. Serve the gumbo over rice. For an extra special pot of gumbo, throw in some peeled before adding the file.
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