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Prep Time: 0 Minutes Cook Time: 60093 Minutes |
Ready In: 60093 Minutes Servings: 4 |
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This is my gumbo recipe I have been making for about 8 years or more. There's a lot of chopping involved, and the roue takes patience, but well worth it in the end. The key to a good gumbo is the roue. Do not attempt on a hot day however, unless you have AC. Read more . Enjoy. Ingredients:
2 tbsp. butter |
2 tbsp. flour |
1/2 large onion, chopped |
1 med. red bell pepper, finely chopped |
2 celery stalks, finely chopped |
4 cloves minced garlic |
1/2 - 1 tsp. ground cayenne pepper (or more, we like it hot) |
12.8 oz. package chicken andouille sausage(4 links) halved, quartered and sliced into bite size pieces (i used trader joes brand) |
1 1/2 tsp dried thyme |
1/2 tsp marjoram |
6 cups chicken broth (approx.) i used my own stock, just poured in what i wanted, have made it with swanson chicken broth before - about 3 cans |
i also threw in my leftover chicken, chopped (not necessary though) |
file powder (optional, not necessary) |
Directions:
1. After all the chopping is done and set aside, melt butter in large pot over med heat;
2. Add flour and cook stirring constantly till it's a warm carmel color - PATIENCE REQ.
3. You can make it darker, just be careful not to burn, or it will taste burnt.
4. When it's the color you like, turn down heat or remove from if using electric, and add onions and cayenne powder, cook stirring till sizzling ends - approx. 2-3 minutes.
5. Replace on heat (I use med. low) and add celery and garlic, cook stirring about 2-3 minutes.
6. Add peppers and do the same.
7. Andouille is already fully cooked, but I like to add it now and brown it a bit.
8. Slowly add broth and stir, scraping any bits from bottom of pot.
9. Add thyme and marjoram. Adjust seasoning to taste.
10. Salt to taste, careful depending on how long you plan to simmer or reduce, it can get saltier.
11. Bring to simmer and let simmer as long as you like, it will just reduce and thicken.
12. If using file powder, add about 5 minutes before serving while still simmering.
13. You can simmer it all day or eat it as soon as you like.
14. If it doesn't get as thick as you like, add cornstarch and water mixture to it while simmering, or you can sprinkle Wondra over it. (I've done either before)
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