Prep 15 mins
Cook 1 hr 5 mins
Gumbo with chicken, celery, and onions.
- 1 (4 lb) hen or 1 (4 lb) fryer, dressed and cut into serving pieces
- 2 teaspoons salt (or to taste)
- 3⁄4 teaspoon dried thyme
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon cayenne pepper (or to taste)
- 3⁄4 cup peanut oil or 3⁄4 cup vegetable oil
- 1 1⁄2 onions, chopped
- 1 1⁄2 cups celery, chopped (4 1/2 stalks)
- 6 garlic cloves, minced
- 3⁄4 cup flour
- 2 1⁄4 teaspoons creole seasoning
- 1 1⁄2 gallons water (warm)
- 4 -5 cups cooked rice
- 1⁄2 cup fresh parsley, chopped (or mix of parsley and chopped shallots)
- 2 tablespoons gumbo file
- Season chicken with salt, thyme, pepper, and cayenne.
- In an iron soup pot, heat oil over medium high heat until hot, then fry chicken until golden brown.
- Pour excess oil out of pot, and reserve for roux.
- Add onions, celery, and garlic to the pot with the chicken, and cook, uncovered, over low heat until onions are wilted.
- Season flour with Creole seasoning.
- In a heavy iron pot, heat the reserved oil over medium heat to make roux.
- When oil is hot, stir flour in gradually.
- Lower heat to very low, and cook to desired darkness - golden brown to chocolate brown, stirring constantly (It is VERY important that you continue stirring constantly).
- Pour excess oil off the top to prevent the gumbo from being too rich.
- Slowly stir in water, dissolving roux.
- Add the water to the chicken mixture.
- Allow to boil over medium low heat until meat is tender.
- Serve in soup bowls with rice.
- Just before serving sprinkle parsley and a dash of file on each serving.