Update my dinner status, I'm making this tonight.
15 chefs marked this as Favorite
Servings: 12 Servings
Total Time (median): tell us
Ingredients
- 1 large Onion, quartered
- 2 ribs Celery, quartered
- 1 tablespoon Salt
- 1 teaspoon Black pepper
- 4 large Chicken breasts
- 4 quarts Cold water
- 1 cup Oil
- 1 1/4 cup Flour
- 6 tablespoons (Savoy's Dark Brown Roux) (optional)
- 2 large Onions, chopped
- 2 medium Bell Peppers, chopped
- 4 ribs Celery, chopped
- 1 16 oz package Frozen Chopped Okra
- 4 cloves Garlic or 4 teaspoons minced jar garlic, minced
- 4 quarts Chicken Stock
- 1 can (28 oz) Chopped Tomatoes
- 2 Bay Leaves
- 2 teaspoons Creole seasoning, or to taste
- 1 teaspoon Dried Thyme Leaves
- 1 teaspoon Dried Oregano Leaves
- 1 teaspoon Tabasco sauce, or to taste
- Salt, Cayenne pepper and freshly ground black pepp to taste
- 2 pounds Andouille or other smoked sausage, cut into 1/2" pieces
- 1 bunch Green Onions, chopped
- 2/3 cup Fresh Parsley, chopped
- Fil? Powder
Preparation
In a large stock pot, add the rinsed chicken, onion, celery, salt and pepper, and the water. Bring to a boil and reduce heat till stock is at a low boil and simmer for 45 minutes with the lid off. Remove the chicken and the vegetables with a slotted spoon, reserving the liquid, and discarding the vegetables. Allow chicken to cool. Debone the meat and shred, if you like the meat stringy, or chop into bite size pieces, (not too small) if you like chunks.
In a large, heavy pot, preferably cast iron, heat the oil and cook the flour in the oil over medium to medium high heat (depending on your roux-making skill), stirring constantly with a wooden spatula, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux. If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut-butter color, over lower heat if you're nervous about burning it. BE CARFULL! DO NOT SPLASH. ROUX WILL BURN YOU BADLY! If it starts smoking heavily or has black specs in it, throw it away and start over. Add the onions, peppers, celery, okra, and garlic. Stir. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 5 minutes. Then add the stock that you made when boiling the chicken and bring to a boil. Stir until smooth. ((If you use the Savoy's Roux, saute the vegetables in a skillet until soft. Bring the stock to a boil and add the Savoy's Roux. Blend until smooth. Add the sauteed vegetables to the stock/roux mixture.))
Add the tomatoes, seasonings, chicken and sausage. Bring to a boil, reduce heat to a low boil, then cook for at least 1 hour with the lid askew, skimming fat off the top as needed. Also, check the seasonings and add if needed.
Add the chopped green onions and parsley, and heat for 10 minutes. Serve over hot rice in large shallow bowls. Add file' powder at this point only. Boiling the gumbo with the file' powder in it will make the gumbo stringy and uneatable. Accompany with a green salad, lots of hot, crispy French bread, and a cold beer. Now, that's livin'!
