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Gumbo
Recipe from the New Orleans School Of
Cooking
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Ingredients
- 1 cup
of oil
- 1
chicken, cut up or boned
- 1½
lbs. andouille
- 1 cup
flour
- 4
cups chopped onions
- 2
cups chopped celery
- 2
cups chopped green
pepper
- 1½
tablespoons chopped
garlic
- 8
cups chicken stock
- 2
cups chopped green
onions salt and cayenne
pepper
filé (A fine green
powder that is used in
gumbo for flavoring and
thickening.)
cooked rice
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Season and brown chicken in
oil over med-hi heat.
Add sausage to pot and sauté with the chicken. Remove both from the pot.
Make roux with equal parts of oil and flour to a light brown color.
Add onions, celery, green pepper, and later garlic to roux, and stir
continuously until vegetables are tender.
Return chicken and sausage to pot and cook with the vegetables,
continuing to stir frequently.
Gradually stir in liquid and bring to a boil.
Reduce to simmer and cook for an hour or more. Season to taste.
Approximately 10 minutes before serving, add green onions.
The gumbo may or may not be served over rice. Adding sherry at the table
is also an option. Filé may also be added to the individual servings for
more flavor, usually ¼-tsp. to ½-tsp. is recommended. |
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