Ingredients
- Servings: 8
- 1 pound smoked sausage, cut into 1/4 inch rounds
- 1/2 cup vegetable oil
- 1 (4 pound) chicken, cut into parts
- 2/3 cup all-purpose flour
- 2 cups chopped onion
- 1/2 cup chopped green onions
- 2/3 cup green bell pepper, finely chopped
- 2 tablespoons chopped fresh parsley
- 1 tablespoon minced garlic
- 2 pounds medium shrimp - peeled and deveined
- 8 cups water
- salt to taste
- ground black pepper to taste
- 1/8 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 2 bay leaves
- file powder
Recipe
-
Preparation Time: 30 mins
Cook Time: 2 hrs 15 mins
- in a medium skillet, brown the sausage over medium heat. remove from pan, and drain on paper towels to remove some of the fat. discard fat in pan.
- in a large skillet, heat vegetable oil over high heat. brown chicken pieces in hot oil. turn frequently until golden brown on all sides. transfer chicken to a dish, leaving oil in pan. set chicken aside, but keep warm.
- make a roux by whisking flour into the hot vegetable oil. turn heat down to low. continue cooking flour and oil mixture, stirring constantly, until it reaches a dark brown color. this may take 30 to 45 minutes; the darker the roux, the better the final gumbo.
- when the roux is a dark brown color, quickly add the sausage, onion, green onion tops, green pepper, parsley, and garlic. cook over low heat until the vegetables are wilted, about 10 minutes, stirring constantly.
- stir in 2 cups water and spices. add chicken parts. add rest of the water slowly. bring mixture to a boil, and reduce heat. simmer for about 45 minutes, until chicken is done and tender.
- remove chicken pieces, and save for another use. add shrimp to gumbo; cook for about 8 to 10 minutes more. remove bay leaves. taste, and adjust seasoning. serve gumbo in deep bowls. sprinkle file powder over individual servings, and stir in.
Ready Time: 2 hrs 45 mins
No comments:
Post a Comment