Gumbo

 

Gumbo Recipe

Ingredients:
1 C. Oil 1 Tbsp. chopped garlic
1 chicken, cut up or boned 8 C. stock or flavored water
1 1/2 lbs. Andouille (or Polish)  sausage 2 C. chopped green onions
1 C. flour 2 heaping tsp. All-purpose Seasoning**
filé powder* Cooked Rice
   

Trinity: (next three items)
4 C. chopped onions
2 C. chopped celery
2 C. chopped green pepper

 

 

* filé powder: A fine green powder of young dried ground sassafras leaves, used in gumbo for flavor and thickening. It may be placed on the table for anyone to add to their gumbo if they wish.  1/4 to 1/2 tsp. per serving is recommended.
** All-purpose Seasoning, aka “Joe’s Stuff” See the bottom of this page and also the Jambalaya Recipe for the seasonings to be mixed and their proportions.

 

Procedure:
Season and brown chicken in oil (lard, bacon drippings) over med-high heat.  Add sausage to pot and sauté with chicken. Remove both from pot.
Make a roux with equal parts of oil (must be free of food particles to avoid burning) and flour to desired color.  Add onions, celery, green pepper. Add garlic to the mixture and stir continuously. After vegetables reach desired tenderness, return chicken and sausage to pot and cook with vegetables, continuing to stir frequently. Gradually stir in liquid and bring to a boil.  Reduce heat to simmer and cook for an hour or more. Season to taste with All-Purpose seasoning.
Approximately 10 minutes before serving, add green onions. Serve gumbo in a bowl  over rice or without rice, accompanied by French bread.
Makes 15-20 Servings

**All-Purpose Seasoning  (amounts shown will suffice for several batches)

4 T paprika 1 tsp cumin 1/4 tsp cayenne pepper
1 tsp garlic powder 1 T basil 1 tsp onion salt
1 tsp thyme 2 tsp salt 1/4 tsp black pepper
1 tsp white pepper

 

 

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