Recipe: Gumbo

GUMBO
rec.food.recipes/Judith Erva/1996
Makes 15-20 servings

1 cup oil
1 chicken, cut up or boned
1/2 pounds andouille (sausage)
1 cup flour

TRINITY:
4 cups chopped onions
2 cups chopped celery
2 cups chopped green pepper
1 tbsp chopped garlic

8 cups stock or stock substitute
salt
cayenne pepper
2 cups chopped green onions
file (pronounced fee-lay)*
cooked rice

Season and brown chicken in oil over medium-high heat.

Add sausage to pot and saute with chicken. Remove both from pot.

Make roux with equal parts of oil and flour to desired color.

Add onion, celery, green pepper, and later garlic to roux, and stir continuously until vegetables reach desired tenderness.

Return chicken and sausage to pot and cook with vegetables, continuing to stir frequently. Gradually stir in liquid and bring to boil.

Approximately 10 minutes before serving, add green onions. Gumbo may or may not be served over rice.

Adding sherry at the table is also an option. File may be placed on the table for individuals to add to their gumbo if they wish. 1/4-1/2 teaspoon per serving is recommended.

*FILE: A fine green powder that is young, dried, and ground sassafras leaves, used in gumbo for flavor and thickening. The word file means to twist or make threads If making roux over very high heat, the oil that you use must be free of food particles to avoid burning.

When making an okra gumbo, add 4-6 cups of cut okra to trinity, saute, and cook together with roux.

Source: New Orleans School of Cooking and General Store, 620 Decatur Street, The Jackson Brewery, New Orleans, LA 70130, (504) 525-2665