- 8
Ingredients
- Stock:
- 3 1/4 - 4 Lbs Chicken Pieces
- 3 Quarts Water
- 2 Outer Stalks Celery, with leaves
- 1 Carrot, cut into thirds
- 1 Medium Onion, quartered
- 1 Bay Leaf
- 1 Tsp Salt
- Gumbo:
- 1/2 Cup Cooking Oil
- 1/2 Cup Flour
- 1 Cup Onions, chopped
- 3/4 Cup Celery, chopped
- 1/2 Cup Green Bell Pepper, chopped
- 1/2 Cup Green Onion, chopped
- 2 Cloves Garlic, pressed
- 1/4 Cup Parsley, chopped
- 1 Bay Leaf
- 3/4 Tsp Thyme
- 1/2 Tsp Marjoram
- 1/2 Tsp Basil
- 1 16 Ounce Can Whole Tomatoes, with juice
- 1 Lb Hot Smoked Sausage, sliced
- 1 Tsp Worcestershire sauce
- Salt
- Black Pepper
- Cayenne Pepper
- Tabasco
- 4 Cups Steamed Rice
Preparation
Step 1
Stock:
Place everything in a stock pot, bring to a boil and cook over medium heat for 25 minutes, skimming the top for foam and fat. Remove chicken from broth and bone. Set meat aside and return bones to broth. Continue to simmer slowly while preparing gumbo.
Gumbo:
In a heavy 4 quart pot, heat oil, stir in flour and cook, stirring over medium-low heat until roux is a medium brown color, about 30 minutes.
Add onions, celery and green pepper and cook over medium heat. Add green onion, garlic, parsley, bay leaf, thyme, marjoram, basil, tomatoes with their juice, chicken meat, and sausage. Strain the stock and slowly stir into the gumbo.
Simmer slowly for 1 1/2 hours, stirring as often as necessary to prevent sticking.
Taste after cooking and season if necessary with Worcestershire sauce, salt, pepper, cayenne and Tabasco.
Serve over steamed rice.