Gumbo

By acampman

Ingredients

• Seasoning:
• 1 c. Oil (not olive oil)
• 1 chicken, cut up or boned
• 1 1/2 lbs. Andouille or any other firm sausage
• 1 c. Flour
• 1 tbsp. Chopped garlic
• 8 c. Stock or flavored water
• 2 c. Chopped green onions
• Cooked rice
• Seasoning (recipe below)
• 4 c. Chopped onions
• 2 c. Chopped celery
• 2 c. Chopped green pepper
• 1/4 C. garlic powder
• 1/4 C. onion powder
• 1 Tbsp. black pepper
• 1 1/2 tsp. celery seed
• 1 tsp. salt
• 1/2 tsp. nutmeg
• 2 Tbsp. paprika
• 1 Tbsp. ground red pepper
• 1 1/2 tsp. black pepper
• 1 1/2 tsp. chili powder
• 1 tsp. lemon pepper

Preparation

Step 1

Season and brown chicken in oil (lard bacon drippings) over medium heat.
Add sausage to pot and sauté with chicken.
Remove both from pot.
Make a roux with equal parts of oil (must be free of food particles to avoid burning) and flour to desired color.
Add onions, celery, green pepper.
Add garlic to the mixture and stir continuously.
After 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 a boil.
Reduce heat to simmer and cook for an hour or more.
Season to taste with seasoning.
Approximately 10 minutes before serving, add green onions.
Serve gumbo over rice.