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Cajun Gumbo




Source of Recipe


Marla


List of Ingredients




Cajun Gumbo

ROUX:

1/2 c. flour

1/2 c. vegetable oil

1 c. celery

1/2 c. onion

1/2 c. green bell pepper

4 cloves garlic

GUMBO:

1 lb. boneless chicken breast

1 lb. boneless chicken thighs

2 lbs. smoked sausage

.1/4 c. green onion tops

1/4 c. parsley, chopped

Salt & black pepper

Red pepper

Tabasco


Recipe




All vegetables should be chopped very fine.

ROUX: In a large 1 to 2 gallon heavy pot, mix oil and flour. Cook over medium heat until flour is brown

(walnut colored). Stir constantly. Add onions, green pepper and celery, cook until tender. Add the garlic

and cook an additional 5 minutes.

Add 1 gallon of warm water and mix well. Add the chicken (which has been cut in fours). Bring to a boil

then reduce to a simmer. Add seasoning to taste and cook 1 hour. Skim any oil off and discard. Cut the

sausage into 1/4 inch circles and add to the pot. Add enough water to fill pot to approximately 1/2 inch

from top. Continue cooking 2 hours skimming oil as required. (Gumbo can cook all day, it gets better as it

cooks.) Approximately 30 minutes before serving, add the onion tops and parsley. Serve in large bowls

over rice (like soup). Garlic bread goes well with gumbo. Fish, shrimp, crab and oysters can be substituted

for chicken and sausage.