Gumbo
Ingredients
Creole Seasoning
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp cayenne pepper
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp paprika
Gumbo
- 1 lb andouille sausage (Portuguese linguica or Italian sausage can be substituted)
- 4 whole chicken breasts (boneless)
- 2 cups okra, chopped
- 3 quarts chicken broth (stock)
- 1 cup oil
- 1-½ cups flour
- 3-4 cloves of garlic
- 2 tablespoons filé powder (ground sassafras)
- 1 cup cooked rice
- 2 cups diced onions
- 1 cup diced bell pepper
- 1 cup celery, chopped
How-to
Serves 10-12
Prepare the Chicken
- Season chicken with Creole seasoning and place in the freezer for 15-20 minutes
- In cast-iron skillet, add olive oil
- Coat bite-size pieces of seasoned chicken with flour and add to skillet
- Brown chicken only and remove from heat - it will continue to cook when added to the gumbo
Prepare the Roux
To the hot cast-iron skillet add:
- 1 cup of canola oil (stands up to heat)
- Add sifted flour, bit by bit, and whisk in
- Cook flour in oil, stirring constantly for 30-50 minutes, look for chocolate/ebony color
- Add onion, green bell pepper, celery (the "Trinity") to the roux
- Add chicken broth
Add Chicken to the Roux
- Transfer roux and vegetables to stock pot
- Add chicken stock a little at a time
- Deglaze skillet with vermouth and add mixture to stock pot
- Continue to add chicken stock
- Add chicken
- Add remainder of chicken stock, cover and let come to a boil, about 30 minutes
Final Ingredients
- Add sausage, okra, chopped garlic, filé powder
- Stir well and cook for another 30 minutes to syrupy consistency
- Season to taste
Plate the Gumbo
Serve over white rice topped with chopped parsley and scallions