Authentic Gumbo

Name: Authentic Gumbo
Ingredients: 1 cup vegetable oil; 1 cup flour; 2 cups chopped onions; 1 cup chopped bell pepper; 1/2 cup chopped celery; 10 cups water (may wish to substitute some chicken stock); 2 bay leaves; 1/2 teaspoon ground thyme; 1 (3 1/2-4 lb) roasting chickens, cut into serving pieces; 2 teaspoons salt; 1 teaspoon cayenne; 1 lb andouille sausage, cut crosswise into 1/4 inch slices; 2 tablespoons chopped green onions; 2 tablespoons chopped fresh parsley; file powder

15 ingredients

12 steps

Ingredients

1 cup vegetable oil
1 cup flour
2 cups chopped onions
1 cup chopped bell pepper
1/2 cup chopped celery
10 cups water (may wish to substitute some chicken stock)
2 bay leaves
1/2 teaspoon ground thyme
1 (3 1/2-4 lb) roasting chickens, cut into serving pieces
2 teaspoons salt
1 teaspoon cayenne
1 lb andouille sausage, cut crosswise into 1/4 inch slices
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley
file powder

Directions

1

In a large heavy Dutch oven, combine the oil & flour over medium heat stirring constantly for about 25-30 minutes, to make a dark brown roux. This step didn't take me that long but for Gumbo it should ideally be a dark reddish brown, be very careful not to burn.
2

Add the onion, bellpepper & celery and cook, stirring often, for 6 to 8 minutes, or until veggies are soft.
3

Add the water/chicken stock & blend into the roux mixture.
4

Add the bay leaves & thyme.
5

Season the chicken with salt and cayenne.
6

Add the chicken to the roux-water mixture & simmer for 1 hour.
7

Add the andouille sausage & cook for 1 hour more, or until chicken is tender.
8

Skim off any oil that has risen to the surface. Remove the bay leaves.
9

Check seasonings. Add more salt & cayenne if necessary.
10

Add the green onion & parsley.
11

Serve immediately in soup bowls over steamed rice.
12

File powder can be passed around the table so that guests can add it to the gumbo according to individual tastes.