Ingredients
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4 1/2
-
2
-
1
-
4 - 8
-
1
-
1
-
1
-
1/2
-
6 - 8
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1
-
-
-
-
-
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
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1
Done
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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. |
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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. |
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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. |
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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. |
