Prep 40 mins
Cook 2 hrs
While in New Orleans I bought "Cajun Cooking for Beginners" from a renowned cooking school. This recipe was the reason for that purchase. It turned out great so I have opted to share.
- 1 cup vegetable oil
- 1 cup flour
- 2 cups chopped onions
- 1 cup chopped bell pepper
- 1⁄2 cup chopped celery
- 10 cups water (may wish to substitute some chicken stock)
- 2 bay leaves
- 1⁄2 teaspoon ground thyme
- 1 (3 1/2-4 lb) roasting chickens, cut into serving pieces
- 2 teaspoons salt
- 1 teaspoon cayenne
- 1 lb andouille sausage, cut crosswise into 1/4 inch slices
- 2 tablespoons chopped green onions
- 2 tablespoons chopped fresh parsley
- file powder
- In a large heavy Dutch oven, combine the oil & flour over medium heat stirring constantly for about 25-30 minutes, to make a dark brown roux. This step didn't take me that long but for Gumbo it should ideally be a dark reddish brown, be very careful not to burn.
- Add the onion, bellpepper & celery and cook, stirring often, for 6 to 8 minutes, or until veggies are soft.
- Add the water/chicken stock & blend into the roux mixture.
- Add the bay leaves & thyme.
- Season the chicken with salt and cayenne.
- Add the chicken to the roux-water mixture & simmer for 1 hour.
- Add the andouille sausage & cook for 1 hour more, or until chicken is tender.
- Skim off any oil that has risen to the surface. Remove the bay leaves.
- Check seasonings. Add more salt & cayenne if necessary.
- Add the green onion & parsley.
- Serve immediately in soup bowls over steamed rice.
- File powder can be passed around the table so that guests can add it to the gumbo according to individual tastes.
I have made this recipe and it is soooo good.I like the fact that you dont add the file to the gumbo,cause some people find it too strong.Good recipe.