eat you like in your gumbo.
Brown the sausage.
Combine first 11 ingredients in a Dutch oven or other large pot.
Cover and bring to a boil.
Reduce heat and simmer while preparing remainder of recipe.
our, stirring constantly until the roux is peanut butter in color
For the Roux.
Heat bacon grease in
the stock for the gumbo. Discard the onion and
nd flour, make your roux.
(see my recipe list, if you
tock hot.
Start the roux after the pork has simmered
ime needed to make the roux.
Heat the oil on
In gumbo pot, boil water.
Add roux, lower heat to prevent boil
Roux: Place the vegetable oil and
In a large pot, put 2 to 3 gallons of water to boil. When it starts to boil, pour oil off the jar of roux and put the roux in the pot. Stir the roux until dissolved; add the chicken and the seasonings. Cook until the chicken is done enough to take out and debone. Cut up sausage. Put the chicken and sausage in the roux and cook for about an hour.
Make a roux by whisking the flour and
Place chicken in large gumbo/stock pot, fill with water
lready added them to the roux, and add to the stock
Combine ingredients for roux in a small pan.
To make Roux: In medium-sized, heavy-gauge
To make the roux:.
In a large heavy
ake a caramel colored brown roux using 1/2 cup cooking
ake a dark-reddish brown roux.
Continue stirring on low
Place roux in 4-quart casserole.
Add hot water (mix well), salt, pepper and shrimp.
Microwave on High for 16 minutes.
Stir at 5 minute intervals.
Sprinkle onion tops on gumbo before serving over rice.
Serve file separately.