This is a recipe I adapted from a visit to the New Orleans School of Cooking.
In a large pot, brown the chicken in 1 tbs. of oil (lard, bacon drippings, vegetable or olive oil) over medium heat. Add sausage to pot and sauté with the chicken. Remove both from the pot and set aside. Make sure there are no food particles left in the pot in order to avoid burning in the next step.
Make a roux with equal parts of oil and flour. This is done by first adding the oil to the pot followed by the flour. Cook on medium high heat, stirring constantly until you achieve the desired color, which is a brown color similar to that of a milk chocolate bar. Be sure to constantly stir, especially as it gets darker in order to prevent burning. Starting over is a real pain!
Add the onions, celery and green pepper and and garlic to the mixture and stir continuously. Once the vegetables reach the desired tenderness, return the chicken and sausage to the pot. Gradually stir in the stock and bring to a boil. Once boiling, reduce heat to simmer, cover and cook for an hour or more. Season to taste with Joe's Stuff seasoning (I use about 2 tbs).
About 10 minutes prior to serving, add the chopped green onions, giving it another good stir.
* File' is a fine green powder made from dried ground sassafras leaves and is used in gumbo for both flavor and thickening. It may be placed on the table for individuals to add to their gumbo if they wish, typically using about 1/4 to 1/2 tsp per serving.
Serve over rice (or without, your choice) along with some french bread.
** OPTIONAL: If you and your guests like okra, you may also add sliced okra to the gumbo once it has come to a boil, prior to simmering it.
*** SEAFOOD GUMBO VARIATION: I will sometimes also add a few chucks of firm fish such as catfish or Swai and/or shrimp to the gumbo a few minutes before serving. Because the seafood cooks so quickly, be sure not to add it too early otherwise the shrimp can have a tough rubbery texture.
Ingredients
Directions
In a large pot, brown the chicken in 1 tbs. of oil (lard, bacon drippings, vegetable or olive oil) over medium heat. Add sausage to pot and sauté with the chicken. Remove both from the pot and set aside. Make sure there are no food particles left in the pot in order to avoid burning in the next step.
Make a roux with equal parts of oil and flour. This is done by first adding the oil to the pot followed by the flour. Cook on medium high heat, stirring constantly until you achieve the desired color, which is a brown color similar to that of a milk chocolate bar. Be sure to constantly stir, especially as it gets darker in order to prevent burning. Starting over is a real pain!
Add the onions, celery and green pepper and and garlic to the mixture and stir continuously. Once the vegetables reach the desired tenderness, return the chicken and sausage to the pot. Gradually stir in the stock and bring to a boil. Once boiling, reduce heat to simmer, cover and cook for an hour or more. Season to taste with Joe's Stuff seasoning (I use about 2 tbs).
About 10 minutes prior to serving, add the chopped green onions, giving it another good stir.
* File' is a fine green powder made from dried ground sassafras leaves and is used in gumbo for both flavor and thickening. It may be placed on the table for individuals to add to their gumbo if they wish, typically using about 1/4 to 1/2 tsp per serving.
Serve over rice (or without, your choice) along with some french bread.
** OPTIONAL: If you and your guests like okra, you may also add sliced okra to the gumbo once it has come to a boil, prior to simmering it.
*** SEAFOOD GUMBO VARIATION: I will sometimes also add a few chucks of firm fish such as catfish or Swai and/or shrimp to the gumbo a few minutes before serving. Because the seafood cooks so quickly, be sure not to add it too early otherwise the shrimp can have a tough rubbery texture.
