1 lb. Unsalted butter 1 lb. all-purpose flour 2 ea. red bell pepper, medium dice 2 ea. green bell pepper, medium dice 2 medium yellow onions, medium dice 2 stalks celery, medium dice 1 1/4 gal. chicken stock 2 Tbl. Creole seasoning 1 tsp. ground black pepper 1 tsp. crushed red pepper 1 tsp. chili powder 1 tsp. thyme 1 Tbl. chopped garlic 2 bay leaves 2 Tbl. kosher salt 1 lb. andouille sausage 1 whole chicken, roasted and deboned Over medium-low heat in a 12-quart stockpot slowly cook the flour and butter until you have a dark mahogany roux. This may take an hour or more. Add the peppers, onions and celery and cook for 5 minutes. Stir in the chicken stock (make sure it's hot), bringing it to a boil. Fold in the rest of the seasonings and cook for another 45 minutes. Continually skim the fat from the top while the gumbo is cooking. Add the andouille and chicken and cook for approximately 15 minutes. YIELD: 1-1/2 gallons, about 12 servings.
gumbos, soups and bisques
creole and cajun recipe page | the gumbo pages
search this siteChuck Taggart email chuck (at) gumbopages (dot) com