Big Fat Hen Gumbo
From oldgringo 16 years ago
- 45 minutes to make
- Serves 12
This is the rich Chicken Gumbo served all over Louisiana and Texas. I named it "Big Fat Hen" because hens have ten times the flavor of fryers.
Ingredients
- 4 quarts rich hen chicken stock shopping list
- 1/2 lb kielbasa sausage; sliced bite size shopping list
- 1 tablespoon peanut oil shopping list
- 1 tablespoon minced garlic cloves shopping list
- 1 cup peanut oil shopping list
- 1-1/4 cup flour shopping list
- 2 cups onion; chopped coarsely shopping list
- 2 cups bell pepper, chopped coarsely shopping list
- 1-1/2 cups celery; chopped shopping list
- 1-1/2 cups okra; sliced bite size shopping list
- 2 teaspoons salt shopping list
- 1 teaspoon fine ground white pepper shopping list
- 1/2 teaspoon fine ground cayenne pepper shopping list
- 2 dried bay leaves shopping list
- 1/2 teaspoon dried thyme leaves shopping list
- 1/2 teaspoon dried crushed Greek oregano leaves shopping list
- 6 cups cold cooked hen meat, cut into chunks shopping list
How to make it
- The day before, cook a whole hen in water with a carrot, a stalk of celery, a medium onion cut into fourths. Add six or eight pepper corns and boil untill the hen is tender. Strain and reserve the stock in the refrigerator; cover and refrigerate the hen.
- Next day remove the fat from the surface of the stock and reserve; leaving a small amout with the stock for the flavor. Remove the skin from the hen. Separate the meat from the bones and sinew and cut into chunks; disgard the skin, bones and sinew.
- Place the chicken stock in a large stock pot. In a skillet, brown the sliced sausage slightly in the oil and add to stock.
- Add the garlic and bring to a boil.
- Reduce heat to a steady simmer.
- Prepare a roux* on the dark side and add the chopped onion, bell pepper, celery, okra and seasonings to it. You may use some of the pure reserved chicken fat as part of the oil to make roux.
- Stir until the roux and vegetables form a mass. Drop by
- spoonfuls into the boiling stock. Mix and simmer for twenty minutes until the vegetables are cooked.
- Cut up and add the chicken meat in bite sized pieces; simmer for about 10 minutes. The oil may be removed from the surface at this point.
- File may be added to the gumbo or to the gumbo in the bowls. Sever with a large dollop of white long grained rice in the center of the gumbo and hot sliced French bread on the side.
- *Note: Paul Prudhomme called roux "kitchen napalm" and he was right. Prepare this part very carefully.
People Who Like This Dish 7
- littlrascal Round Rock, TX
- dizzzykipper Port Angeles, WA
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- pink USA
- oldgringo Cottonwood, AZ
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The Rating
Reviewed by 1 people-
This is perfect,I have a big fat hen too.
dizzzykipper
in Port Angeles loved it
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