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Gumbo Recipe

Gumbo Recipe
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Prepare the ingredients before making Gumbo in your home. Then, follow these steps below to serve Gumbo for your family or friends.

Ingredients: Gumbo

  • 1 (6 lb) roasting chicken or 2 ( 3-lb) chickens.
  • 8 cup water
  • 2 medium yellow onions, quartered
  • 2 stalks celery, each cut into 6 pieces
  • 2 bay leaves
  • 1 tbsp plus 1 1/2 tsp salt
  • 1 1/2 tsp cayenne pepper
  • 1 1/2 cup vegetable oil
  • 1 1/2 cup bleached all-purpose flour
  • 2 cup chopped yellow onions
  • 1 cup chopped green bell pepper
  • 1 cup chopped celery
  • 1/2 lb andouille or other smoked sausage, finely chopped, plus 1 lb smoked sausage, cut crosswise into 1/4- inch- thick slices
  • 2 tbsp chopped green onion or scallion ( green parts only)
  • 2 tbsp chopped fresh parsley leaves
  • cooked rice ( optional)

How to Make Gumbo

If you have prepared the ingredients needed, now time to start cooking. There are 3 steps you must follow to make Gumbo in your home by yourself.

    Step 1
  • In a large heavy pot combine chicken water onions celery pieces bay leaves 1 tablespoon salt and 1 teaspoon cayenne bring to a boil over high heat the reduced to medium and cook partially covered until chicken is tender about 2 hours remove chicken strained and reserve broth
  • Step 2
  • In a large, heavy pot or Dutch oven over medium heat, combine oil and flour. Stirring slowly and constantly, cook over medium heat to make a dark brown roux, the color of chocolate, 20 to 25 minutes. Add chopped onion, bell pepper, celery, and sausage. Cook, stirring, until vegetables are very soft, 8 to 10 minutes. Add reserved broth and stir until roux mixture and broth are well combined. Bring to a boil, then reduce heat to medium- low and cook, uncovered and stirring occasionally, for 1 1/2 hours.
  • Step 3
  • Meanwhile, remove skin from chicken and meat from bones, discarding skin and bones. Coarsely chop chicken. Add chicken and sliced sausage to gumbo. Cook for 15 minutes. Remove from heat and let sit for 5 minutes before skimming off fat. Season with remaining salt and pepper. Stir in green onion and parsley. Top with rice if desired
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