Ingredients
-
4 1/2
-
2
-
1
-
4 - 8
-
1
-
1
-
1
-
1/2
-
6 - 8
-
1
-
1/2
-
2
-
1 1/2
-
1/3
-
1/2
Directions
Gumbo Cookoff Winner – Chicken and Sausage Gumbo, I won first prize with this recipe at an annual Gumbo Cookoff for Mardi Gras in Soulard (St Louis) I refuse to believe it won just because the cookoff/party happened to be at my house! It is a hybrid of several gumbo recipes I’ve tried, including one in the Southern Sideboards recipe book from the Junior League of Jackson, Mississippi Note: cooking and prep time are listed as if you are preparing the different parts of the recipe simultaneously You can certainly make the chicken/stock ahead and spread out your prep time for chopping/measuring spices over a couple days , You do not know how to make a jumbo put carrots, cloves, wine and chili powder I am from Louisiana and know how to make Jumbo you need to visit Louisiana and have someone to teach on how to make Jumbo , How can I make a Gumbo that will feed up to 70 people? Is this possible?
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Steps
|
1
Done
|
Place Chicken and Next 10 Ingredients in Large Stockpot and Cover With Water (approx. 1 Gallon) and Bring to a Boil. |
|
2
Done
|
Reduce Heat and Simmer Until Chicken Is Tender (approx. 1 Hour). |
|
3
Done
|
Using Tongs, Remove Chicken to a Strainer and Cool. |
|
4
Done
|
Strain Chicken Stock Into a Large Container (discard Whatever the Strainer Catches). Save Stock For Use in Gumbo Later. |
|
5
Done
|
Remove Meat from Bones in Pieces and Reserve to Add to Gumbo Later. |
|
6
Done
|
Heat 2 Tablespoons Vegetable Oil in Heavy Skillet Over Medium Heat. |
|
7
Done
|
Add Okra to Skillet and Cook Until No Longer Sticky, Stirring Frequently (about 20 Minutes), Then Set Aside to Add to Gumbo Later. |
|
8
Done
|
Stir Flour and 1/3 Cup Vegetable Oil in a Large Dutch Oven Over Medium Heat. Stir Frequently Until It Becomes a Deep, Golden Brown Roux (approx, 30 Minutes). It Should Appear to Be the Color of Peanut Butter. |
|
9
Done
|
Add the Chopped Yellow Onions, Bell Peppers, Celery and Garlic to the Roux and Stir Until Soft. |
|
10
Done
|
Add 4 Cups of the Reserved Chicken Stock and Okra, Tomatoes, Sausage, and All Herbs/Spices Except For File Powder. Cover Partially and Simmer Until Thickened (approx. 1.5 Hours). |
|
11
Done
|
Spoon Off Any Fat from Surface of Gumbo. |
|
12
Done
|
Add Chicken and File Powder and Simmer 15 More Minutes. |
|
13
Done
|
Serve in Bowls Over Steamed White Rice. |
