"Rice is great if you're really hungry and want to eat two thousand of something." - Mitch Hedberg
I just made a big pot of this yesterday and was able to put enough in the freezer for two more meals. Yum!!
I got this Gumbo recipe at a RS meeting years and years ago. Bro. Bob Williams did a demo for us on how to make authentic Louisiana gumbo. Here's the recipe he gave us.
-Must be served over rice.-
1 - 3-4 lb chicken (or same amount of seafood, shrimp, etc.) I usually make it with chicken
2 Tablespoons red pepper (I use a LOT less - since Dad doesn't do spicy.)
1/2 cup cooking oil
1/2 cup white flour
*about 2 c. (or as needed) water the chicken was cooked in (broth)
1 cup onion, chopped
1 large bell pepper, cut up
1 lb smoked sausage, sliced into circles
2 cups chopped celery
1 - 16 oz. can okra
1 - 24 oz. can stewed or crushed tomatoes
1 - 16 oz. can tomato sauce
1/4 cup chopped parsley
garlic salt (be generous)
- Can sprinkle with Gumbo file´ near the end for thickening, if desired
Put whole chicken into a pot to boil with just enough water to cover and the red pepper. When chicken is done, set aside and let cool. (*Be sure to save some of the broth for later.) When cool, remove meat from the bones and the skin, breaking into pieces. Brown meat in a frying pan with the cooking oil. Drain and remove chicken from oil. Add flour to frying pan with oil just used for chicken. (Can add a little more oil if needed.) Brown the flour, stirring constantly to make sure it doesn't burn. Remove from heat and gradually stir in the *saved broth to make a thickening gravy. (roux) Stir until smooth. Put chicken and gravy mixture into a large soup pot or slow cooker. Add remainder of ingredients to pot and cook on low heat for two or three hours. To make mixture hotter, add cyan pepper.
Serve over rice with crackers, adding Tabasco or hot sauce to taste.
(CAUTION: Do not get any of this mixture on your head, or your tongue will beat a hole through your brain trying to get to it.)
