Potato Roux Gumbo

Submitted by AmyZoe

"MMMM. The perfect soup for winter. Recipe courtesy of Beyond Burlap."

 

• Ready In: 1hr 30mins
• Ingredients: 16
• Serves: 6-8

ingredients

• 1⁄4 cup vegetable oil
• 1 cup instant potato flakes
• 1⁄2 cup chopped green bell pepper
• 1 cup chopped onion
• 1 cup chopped celery
• 2 garlic cloves, minced
• 1⁄4 cup chopped fresh parsley or 2 tablespoons dried parsley
• 6 cups water
• 3 boneless skinless chicken breast halves (about 1 1/2 lbs)
• 1⁄2 lb smoked sausage, sliced
• 2 dashes Tabasco sauce (to taste)
• 1 teaspoon salt
• 1⁄2 teaspoon pepper
• 4 cups cooked rice
• gumbo file powder, to taste (optional)
• parsley sprig, to taste (to garnish)

directions

1. Heat the oil in a large heavy saucepan over medium heat. Stir in the potato flakes. Cook until the color of bread crust, stirring constantly.
2. Add the green pepper, onion, celery, garlic, and parsley. Saute until tender and translucent. Add the water and increase the heat to high. Bring to a boil.
3. Add the chicken and sausage to the saucepan. Bring to a boil and reduce the heat. Stir in the Tabasco sauce, salt, and pepper.
4. Simmer, loosely covered, for 1 hour, stirring occasionally. Remove and shred the chicken and return to the soup.
5. Place 2/3 to 1/2 cup rice in each soup bowl. Ladle the soup over the rice. Sprinkle with the file' and mix well. Let stand for 5 minutes.
6. Garnish with a sprig of parsley and serve with a fruit powder.
7. *File' powder is available in the spice section of most grocery stores. It serves as both a flavoring and thickening agent. Soup does not reheat well after the file' has been added, so it should be added just before serving.