Cajun gumbo
Cajun gumbo
Ingredients/Components
- flour - 1 c
- oil - 1 c
- large onions, chopped - 2 item
- salt and freshly ground black pepper to taste - 1 item
- bay leaves - 2 item
- chicken stock - 4 qt
- fresh chopped parsley - 2/3 c
- dried thyme leaves - 1 tsp
- bell peppers, chopped - 2 item
- Creole seasoning - 2 tsp
- celery stalks, chopped - 4 item
- to 6 garlic cloves, minced - 4 item
- large chicken young hen preferred, cut into pieces - 1 item
- Louisiana andouille or a smoked sausage, cut into 1/2-inch pieces - 2 lb
- tops of scallions, chopped - 1 item
- fil powder to taste - 1 item
How to make cajun gumbo:
Season chicken with salt, pepper and Creole seasoning and then brown with the sausage; pour off fat and put aside.In large, heavy pot, heat oil and cook the flour in oil over medium-high heat (depending on your roux-making skillet), stir constantly until roux is a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux. If you want to save time or prefer a more New Orleans-style roux, cook it to a medium, peanut-butter color, over lower heat if you're nervous about burning it.
Add vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes. Add stock, seasonings and meats. Bring to boil, then cook for about 1 hour, skimming fat off the top as needed. Add chopped scallion and parsley and heat for 5 minutes.
Recipe categories: Main dish, Gumbo, Stew.
Rating: