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Gumbo




Source of Recipe


Unknown


List of Ingredients




1 cup vegetable oil
1 cup flour
1-1/2 cup flour
1-1/2 cup chopped onion
1 cup chopped celery
1/2 cup chopped bell pepper
1 lb. andouille sausage, cut crosswise into 1/2-inch slices
1-1/2 tsp. salt
1/4 tsp. cayenne pepper
3 bay leaves
6 cups water or chicken stock
1 lb. boneless skinless chicken (white or dark) cut into 1" cubes
1 tsp. Cajun seasoning
1/2 lb. shrimp
2 Tblsp. chopped fresh parsley
1/2 cup green onions, sliced
1 Tblsp. filé powder


Recipe



Combine oil and flour in skillet. Stir slowly and constantly for 20-25 minutes to make a really dark roux. Add onions, celery, and bell peppers and continue to stir 4 to 5 minutes. Add sausage, salt, cayenne pepper and bay leaves. Continue to stir for 3 to 4 minutes. Add water or stock and stir until roux mixture and liquid are well blended and bring to boil and then reduce heat to medium low. Cook uncovered, stirring occasionally, for 1 hour. Season chicken with the rub and add to the pot and simmer for 2 hours. Skim off excess fat that rises to the surface; and remove from heat. Stir in shrimp, parsley, green onion and cook for 5 minutes longer. Remove bay leaves and serve in deep bowls with rice.