Aug. 6, 2006 - Chicken Gumbo
This recipe was given to me by a good friend of mine from Louisiana. It is very yummy! Be sure to read thru the recipe a few times over before doing it though, especially the directions on making a roux on THIS website.
Gumbo Recipe Step By Step:
Ingredients:
self-rising flour
oil
hot water
1 link of smoked pork sausage
1 hen (or cut up, de-boned chicken meat equivalent to)
seasoned salt
1 to 4 onions, according to taste
hot sauce
plenty of cooked rice
Step by step instructions:
First, chop up onions, chicken, and sausage.Put in a fridge or somewhere so they don't brown before they are needed. Then make a roux (see HERE for very detailed instructions if you don't know how). Use a heavy pot (like a Dutch oven) and remember to stir the roux. Don't leave the roux -- it burns easily. Make more than you need and then use according to how you like your gumbo -- thin or thicker. It is supposed to be rather thin like a soup. Stir and cook it until it is a dark brown -- self-rising flour is preferable. When your roux is dark brown, put in the chopped onins. After this, the roux will get no browner. Put in the onions, according to taste and mix it with your roux. It depends on how much you like onions in your food. Then put your cut up chicken and your cut up sausage (cut thin, maybe a bit less than a centimeter thick) in. Then you put in the very hot water -- let it cover your chicken and then you put in according to how watery you want your gumbo -- you want it rather like a soup consistency. Then you season to taste with seaonsed salt. Put a tablespoon or two of hot sauce -- this is not to make it hot, just to flavor it. Cook it until the chicken is tender (about a half hour). Eat with rice -- it is supposed to be a lot of juice in your rice -- not like a stew, more like a soup. Enjoy!
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