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Home Roast Crown Of Lamb With Fresh Mint Leaves

Chicken Gumbo Recipe

Ingredients

How to make it

  • Season Chicken with Creole seasoning, salt and pepper, brown and set aside.
  • Chop Onions, bell pepper, celery and mince garlic. Set aside to add to roux when done as this will stop the roux from cooking any further.
  • In a large pot heat Butter or Oil at med to med high heat depending on roux making skill and add the flour when hot. Stir constantly, do not stop stirring as the roux will burn if you do until roux reaches about the color of milk chocolate. (If you see any black specks in the roux then it has burned and needs to be thrown out and started over.)
  • When the roux has reached the appropiate color add vegtables and stir for roughly 5 minutes.
  • Now add the Chicken stock, chicken (and sausage if you wish), bay leaves, cut Okra and seasonings. Add file to desired taste and to thicken. Bring to boil pop on a lid and cook for 1 hour. Start rice when about 20 minutes are left in cooking time.
  • Remove Bay leaves, serve over rice and enjoy!

Reviews & Comments 4

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    " It was good "
    abermouse ate it and said...
    flavor great. consistency and texture neede some work
    Was this review helpful? Yes Flag
    " It was good "
    abermouse ate it and said...
    I tried this, and it was good, but here are some thoughts on how i would do it next time to make it even easier and better. First, I talked to my friend who makes gumbo a lot and she told me that she does not fool with stirring that Roux forever and ever. Instead, and she learned this from Alton Brown, you get the roux warm in the pan and then just transfer it to a low oven and bake it. It comes out perfect and no constant stirring. Secondly, 5 min for the veggies did not work for me. They needed to get nice and translucent, and my pal told me she puts them in the roux for much longer before adding anything else. The 5 min gave me onions that were crunchy and i had to cook this gumbo for 2.5 hours to get them to soften. Which was ok, but 1 hour of cooking was not going to do it. The flavor was great, but how much file powder to add? I had to add that to taste. Just curious how much you used. There was also way too much liquid. it needed about 1/3 less liquid to be as thick as it wanted it. I had to use more flour
    at the end.
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    " It was excellent "
    raelene1951 ate it and said...
    Can't wait to try this..Thanks!
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  • coloradodad 16 years ago
    :) Yeah, Colorado my whole life, but I have very close family from Louisiana. Every time they come up it's a very tasty event indeed!

    And yes, Andouille would indeed work great! Thanks for the warm welcome, what a neat site.
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    " It was excellent "
    donman ate it and said...
    Great Post! Andouille sausage work real well (instead of hot sausage) if you can get it. Are you sure you didn't sneak from down here to Colorado LOL :)
    Was this review helpful? Yes Flag

The Cook

coloradodad Colorado Springs, CO

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