Smoked Nutria And Andouille Sausage Gumbo - cooking recipe

Ingredients

5 lbs nutria, smoked and cut into serving pieces
1/2 lb andouille sausage, sliced
1 cup vegetable oil
1 1/2 cups flour
2 cups onions, peeled and chopped
1 cup celery, chopped
1 cup bell pepper, seeded and chopped
salt and black pepper
1/4 cup garlic, diced
3 quarts chicken stock
2 cups green onions, sliced
1 cup parsley, chopped

Preparation

In a large stock pot, heat oil over medium high heat.
Once oil is hot, add flour.
Using a wire whisk, stir until roux is golden brown, taking care not to scorch (Should black specks appear, discard and begin again).
Add onions, celery, bell pepper, and garlic.
Saute approximately three to five minutes or until vegetables are wilted.
Add smoked nutria and andouille sausage.
Saute in roux approximately fifteen minutes.
Add chicken stock, one ladle at a time, stirring constantly until all is incorporated.
Bring to a rolling boil, reduce to simmer.
Cook until smoked nutria is tender, adding additional stock to retain volume of liquid.
Once tender, approximately one hour, add green onions and parsley.
Season to taste using salt and pepper.
Cook additional five minutes and serve over cooked rice.