|Gumbo Ya Ya|
|This recipe makes a lot of gumbo, 6 quarts, so you’ll have enough for a big party or you can freeze |
- 1 lb. (4 sticks) unsalted butter
- 3 cups all-purpose flour
- 2 red bell peppers, in medium dice
- 2 green bell peppers, in medium dice
- 2 medium onions, in medium dice
- 2 celery stalks, in medium dice
- 1 1/4 gallon (20 cups) chicken stock
- 2 tablespoons Creole seasoning
- 1 teaspoon ground black pepper
- 1 teaspoon dried hot red pepper flakes
- 1 teaspoon chili powder
- 1 teaspoon dried thyme
- 1 tablespoon chopped garlic
- 2 bay leaves
- 2 tablespoons kosher salt
- 1 lb. andouille sausage, cut into 1/4 inch-thick slices
- 3 1/2 lb. chicken, roasted and boned
- hot sauce to taste
- boiled rice as accompaniment
- In a 12-quart stockpot melt butter over moderately low heat.
- Gradually add a third of the flour, stirring constantly with a wooden spoon, and cook, stirring constantly, 30 seconds.
- Add a third more flour and stir constantly 30 seconds.
- Add remaining third of flour and stir constantly 30 seconds.
- Continue to cook roux, stirring constantly, until it is the color of dark mahogany, about 45 minutes to 1 hour.
- Add bell peppers and stir constantly 30 seconds.
- Add onions and celery and stir constantly 30 seconds.
- Add the stock to roux, stirring constantly to prevent lumps.
- Add all remaining ingredients except chicken, rice, and hot sauce and bring to a boil.
- Simmer gumbo, uncovered, 45 minutes, skimming off any fat and stirring occasionally.
- Add chicken and simmer 15 minutes.
- Adjust seasoning with hot sauce.
- Serve over rice.
|Recipes for TourLouisiana.com provided|
exclusively by Louisiana Cookin' magazine.
Click here for more information.
Return to Recipe List