I've been trying to refine and change Tom's family gumbo recipe to fit with our family. This is the latest version. It is a good thing to make on a cold day when everyone is trapped in the house and the cold does not permit much else but indoor activity. I figure you get more compliments if the family has been smelling it all day.
Boil, cool and peel eggs and set aside.
Use large heavy cast iron or enamel Dutch oven. Cut bacon into pieces and fry until crisp. Remove from grease and set aside.
Fry sausage. Remove from pan and set aside.
Fry chicken pieces. Remove and set aside.
All prepared food that is set aside should be refrigerated until needed.
Add enough canola oil to the drippings to equal a total of around 1/4 C bacon drippings and oil and add 1/4 cup flour. Stir and saute flour and oil stirring frequently for at least 30 minutes on med low heat until very brown (but not burned). Usually slightly more oil than flour is best for stirring. One recipe I read said to saute for 1 hour. The objective is to get this roux a chocolate brown color.
Add the onions and saute until translucent. Add the okra and saute until it starts to get slimy. Add the liquids and bring to a simmer. Add the celery and bell pepper. Simmer uncovered until liquid reduces and begins to thicken. At some point it may be necessary to add more liquid. After you have the consistency you want, cover and let simmer until you are ready to finish the meal.
About 1 hour before serving, cook 2 cups of rice in rice cooker or stove top according to directions. I like to add dry parsley, salt and butter.
About 15 minutes before serving, add the green onions and the salt, pepper, file and essence. Add the hard boiled eggs to the simmering broth to heat a few minutes before dishing up.
In each serving bowl, add scoop of rice, ladle some broth and add 1 egg, chicken and sausage pieces and a few pieces of cooked bacon.
Have Louisiana hot sauce, Cajun seasoning and file available for individual seasoning. About 1/4 t of file is a suggested amount for each bowl.
Of course, the meats can be cooked in with the broth, but I think it is prettier to place on top. I guess this version is a "combo" gumbo version. Tom's grandma Alice said that Chicken Gumbo has celery and bell peppers and no tomatoes and okra and Okra Gumbo has chicken and no celery and green bell peppers or file. I like it all. Sausage is optional. Andouille is the spicy choice if you like sausage. I'm not sure I've made it the same two times in a row. If you choose to cook chicken pieces in the soup, Judy used to add them during the last hour of cooking and serve an individual piece in each bowl. If I were to do it this way, I would buy chicken legs and cook those in the broth the last hour. My family is partial to white meat and gets a little freaky if bones are involved...too close to the source. If you cook chicken in the broth with the skin, the flavor is very good, but it will create a lot off oil...too much for me...and you will need to ladle some of it off.
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|Serving Size: 1 Serving (224g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 298 (63%)|
|Amt Per Serving||% DV|
|Total Fat 33.2g||44 %|
|Saturated Fat 10.5g||53 %|
|Monounsaturated Fat 14.4g|
|Polyunsanturated Fat 5g|
|Cholesterol 118.7mg||37 %|
|Sodium 932.7mg||32 %|
|Potassium 469.6mg||12 %|
|Total Carbohydrate 7.6g||2 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 6.8g|
|Protein 33.6g||48 %|
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Calories per serving: 472
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