br>Add the chicken and gumbo file to the pot and
et aside.
To make Gumbo: Spray 5-quart saucepan with
Heat grease in skillet.
Add flour and stir constantly, until flour is brown like fudge.
Add chopped onions and garlic; fry a little.
Then add tomato sauce and water.
Add chopped bell pepper, celery, green onions and parsley; cook for 2 minutes.
Add large can tomatoes.
Now, have large pot ready with not more than 1 quart of boiling water (salted).
Add mixture from skillet to water and add okra.
Season with a little sugar, bay leaf, Tabasco sauce, salt and pepper, red peppers and gumbo file.
Add the meat.
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 roux.
(see my recipe list, if you don't
n the surface of the gumbo, try to skim off as
In gumbo pot, boil water.
Add
he light brown Cajun roux recipe but continue cooking until the
f peanut butter.
For Gumbo.
Add chopped vegetables to
efore putting it in the recipe.
(The Roux).
Add
5 minutes.
While the gumbo is simmering, prepare the meatballs
e the stock for the gumbo. Discard the onion and celery
ability to thicken the gumbo, but it also adds lots
-----Gumbo--------.
Follow recipe on gumbo base container to mix base.<
Place chicken in large gumbo/stock pot, fill with water
Mix all purpose flour and cooking oil to a peanut butter consistency.
Spread about 3/4\" thick in a baking dish.
Bake at 350 until dark brown. (Be careful not to burn it! If you do, throw it out. It will be bitter).
When done, add roux to 3 quarts boiling water. (Approx. 2 tablespoons roux to 1 quart of water).
Add all remaining ingredients and your roux is complete!
Double or triple the recipe if desired. Roux can be stored in an airtight container in the refrigerator or freezer for weeks.
Place hen in large baking pan and brown well.
Brown duck and sausage in Dutch oven.
Meanwhile, fill a large gumbo pot half full of water.
Boil on high.
Add onion soup mix, onion and roux (about 1/2 pint, depending on how dark you like your gumbo). Drain meat well and add to gumbo.
Add salt, pepper and hot sauce to taste.
When meat is almost cooked; add parsley.
Serve over hot rice.
Feeds a gang!
In a large gumbo pot, make a roux with oil and flour.
Cook over medium heat, stirring constantly, until roux is dark caramel color.
Remove from fire and add remaining ingredients, except for 1/2 cup green onions, file and rice.
Boil about 2 hours or until meat is tender and gumbo has thickened.
In the last 15 minutes of boiling, add the rest of the green onions.
Remove from fire and add file.
Serve over hot rice in gumbo bowls.
In large
gumbo
pot,
make
a Roux with oil and flour. Cook over medium heat, stirring constantly until Roux is dark, caramel color.
Remove
from
fire and add remaining ingredients, except 1/2 cup file and rice.
Boil for about 2 hours or until meat
is tender and gumbo is thickened.
In the last 15 minutes,
add reserved
green onions.
Remove from heat.\tAdd file.
Serve on hot rice.
Serves 5 to 6 people.
aste using salt, pepper and Louisiana gold pepper sauce. Fold shrimp