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Merlin's New Orleans' style Gumbo
1 lb FRESH okra (use frozen if fresh is not available
3 lbs Bonwesless, skinless chicken breast (cut into bite size pieces)
3 lbs Hillshire smoked sausage (cut lengthwise, then in half)
1 lb chicken livers (rinsed)
2 bay leaves
1 gallon water (for stock)
1 large onion, chopped
1 bell pepper, chopped fine
3 celery stalks, chopped fine
6 toes garlic, minced
Tony Chacere's Creole seasoning
Cayenne pepper
2 cup flour
1 1/2 cup oil
salt
Pepper
Gumbo file powder.
Cooked rice






 

Make roux: In large skillet, put oil in pan; gradually add in flour.Cook on medium high, stirring constantly until mixture is a dark brown color (APPROX 15 TO 20 minutes). DO NOT ALLOW IT TO BURN. Set aside.

Stock: put chicken and water in tall pot, bring to boil. Lower heat and simmer for about 15 minutes. Drain, set aside chicken and reserve stock.

In tall stock pot, stir all vegetables in oil. Use enough oil to coat bottom of pot. Cook until they are tender.

Put in roux mixture. Grdually stir in stock until all the roux mixture is absorbed. Put in bay leaves. Simmer for about 2 1/2 hours on medium heat.


After one hour of cooling, add chicken livers. Continue to cook.

In the last hour of cooking, add chicken and smoked sausage.

In last 10 minutes of cooking, speinkle in Gumbo file. Use approximately six heaping teaspooms to pot. Putting it ahead of time will cause the gumbo to be stringy.

Stir in Creole sesaoning (about four good shakes shpuld do!!). salt and pepper to taste, and cayenne pepper. Use about three or tablespoons if you like it medium hot. Use more if you like it very spicy.

Serve in bowls with cooked rice.

Don't worry about leftovers as this is even better the next few days!



Preparation Time: 3 hours Serves: 16-20
Recipe Origin: United States
Submitted by:
merlin
Texas
United States
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