Ingredients
Oil & Flour (enough to cover bottom of pot - a few heaping tablespoons usually)
Onion (1/3 cup small chop)
Bell Pepper (1/3 cup small chop)
Garlic (4-5 cloves minced)
Celery (3 stalks small chop)
Green Onions (3 small chop)
Water (6 cups)
Black Pepper ( 1 tsp.)
Gumbo File (1 tsp.)
Cayenne Pepper (1/2 tsp.)
Salt (2 tsp.)
Chicken Bouillon Cubes (4)
3 lbs. mixed white and dark meat chicken (leaving the bones in while cooking gives the gumbo more flavor... my dad does this and then removes near the end of cooking while I skip this part and use boneless)
8 links Zummo brand sausage links (boiling the sausage links before adding to gumbo will help to remove some of their grease)
Directions
Chop vegetables and slice sausage. Turn burner to medium/medium-high.
Cover the bottom of a pot in oil and sprinkle flour to soak up the liquid. Stir frequently and cook roux over medium-high heat until dark brown.
Mix in onion, bell pepper, garlic and celery and make sure to scrape up all of the roux mixture from the bottom of the pot.
Fill pot with water and stir in spices. Add chicken.
Bring to a boil and then lower heat to low. Cover and simmer for two hours, stirring occasionally. Add sausage or shrimp and green onions when 30 to 45 minutes remain.
Serve over rice. I like mine with a good mix of liquid to rice while Mike eats his with mostly rice and a little liquid, more like stew over rice, and my parents eat mostly liquid with only a little rice so its totally up to you! We always have ours with my grandmother's potato salad recipe and oven-crisped french bread slices for dipping.
Kozmo waiting under our table - the little Thanksgiving scavenger
arctic friends
wiener dog reindeer
tartan plaid... for