My husband used to frequent a restaurant with his friend, Charles, to get gumbo. They loved their gumbo. Well the restaurant went out of business and so Charles asked them if he could get their gumbo recipe so he could still enjoy their gumbo. They were nice and gave him the recipe. And Charles gave the recipe to Shane. I never make this recipe. Way too much work and too complicated for me. Luckily for us, Shane loves to make gumbo. It is especially good. Ingredients:
2 tsp Tony Chachere's Creole Seasoning
1 tsp fresh ground black pepper
1 chicken (fryer)
1 lb andouille (Cajun Hollar at HEB or smoked sausage) cut into 1/2 inch pieces
1 large onion, chopped
1 bell pepper, chopped
1 rib celery chopped
2-3 cloves garlic minced
1/2 cup oil
1/2 cup flour
1-2 bay leaves
1/2 tsp dried thyme leaves
2-3 green onions, tops only, chopped for garnish
File powder to taste--about 1 Tbsp
2 quarts stock (or chicken broth)
Directions:
Skin and de-bone chicken, cutting meat into 1-2 inch pieces. Use bones and trimmings to make 2 quarts stock. Season chicken with Creole seasoning and pepper. Brown quickly, remove and reserve for later. Brown the sausage, pour off fat and reserve for later.
In a large heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux making skill) stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a cajun style roux.
Add the 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 the stock, seasonings, chicken and sausage. Bring to a boil, and then simmer for about 1 hour, skimming fat off the top as needed.
Serve over rice in large shallow bowls, garnished with the chopped scallion tops. Accompany with a good root beer and lot of hot crispy french bread.
