Friday, November 21, 2008

Good Old Fashioned East Texas Gumbo

We made this gumbo recipe tonight and it was really really good. You should make it also.


1 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups chopped yellow onions
1 cup chopped celery
1 cup chopped green bell peppers
1 pound hot smoked sausage, such as andouille or kielbasa, cut into cubes
1 1/2 teaspoons salt
1/4 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
3 bay leaves
3 quarts chicken stock, recipe follows
3 cups cooked chicken, previously roasted
2 tablespoons chopped parsley
1/2 cup chopped green onions
Hot Sauce, optional
4 cups cooked long-grain white rice, previously cooked


In a large pot or Dutch oven, heat the oil over medium heat and stir in the flour. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate.

Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, chicken, salt, cayenne, pepper, and bay leaves and stir well. Cook, stirring, for 3 to 4 minutes.

Add the stock and stir well to combine with the roux mixture. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.

Remove from the heat and stir in the parsley and green onions. Ladle into deep soup bowls. Serve with hot sauce, if desired. Place a scoop of rice in the middle and serve.

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