For the Roux.
Heat bacon
ticking.) Stir okra into gumbo and cook for another 15 minutes, and
o a simmer; let simmer for about 45 minutes. Keep tasting
hat is important to your gumbo. After browning, set aside.
br>Transfer mixture to a gumbo or large soup pot.
Cook chicken in plenty of water. Cool and pick off bones (if whole fryer is used, this is enough for 2 recipes).
Put broth in large pan and add other ingredients.
Cook on low for about 1 hour.
inutes Taste for good salt taste, if okay, add gumbo file and
f the Creole or Cajun Gumbo Mix to Large Pot of
t a lightly rolling simmer for 2 hours. When done, the
ing to a low boil for approximately 90 minutes. After
an. Roast at 450\u00b0 for 30 minutes, stirring twice.
he oven, uncovered, and bake for 90 minutes, whisking several times
Combine ingredients for roux in a small pan.<
ecipe on gumbo base container to mix base.<
pronounced Fee-lay).
Allow gumbo to come up to a
Roux Recipe:
Instead of the time consuming old recipes for roux of past, Brother Bobby has found a modern microwave way of conjuring up a roux.
In a microwave-safe bowl, combine 1/2 cup of flour and 1/2 cup of vegetable oil.
Cover with paper towel.
Put in microwave on High about 1 to 2 minutes.
Stir roux.
Microwave at 30 second intervals as you stir well, heat, then stir well until the roux has a purple hue.
Don't let roux get black (burnt).
When purple, remove from microwave and set aside.
hallow baking pan and bake for 12-15 minutes, stirring or
eat for 1 hour; mix in 2 teaspoons of file gumbo powder
icken bouillon and above. The gumbo ingredients is browned flour and
>Stir the mixture constantly for 30-45 minutes or until