November 1, 2009

CAJUN GUMBO

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 (Hillshire lite yellow pack)
1/4 c. green onion tops
1/4 c. parsley, chopped
Salt & black pepper
Red pepper
Tabasco

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.

No comments: