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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This is the basic gumbo. Add or subtract at your will. This starts mild purposely not throw off any newcomers to spice. Very flavorful, though. Ingredients:
1/4 cup canola oil |
1/4 cup flour |
2 cups chicken stock |
1/2 teaspoon paprika |
1/2 teaspoon dried thyme |
1/4 teaspoon onion powder |
1/4 teaspoon garlic powder |
1/4 teaspoon dry mustard |
1/4 teaspoon cayenne |
1/4 teaspoon white pepper |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 green bell pepper, chopped |
1/2 onion, chopped |
2 celery ribs, chopped |
2 garlic cloves, minced |
2 chicken breasts, cubed |
1/2 lb kielbasa, sliced 1/4 inch then cut in half |
Directions:
1. Get all the prep work out of the way. Measure and chop everything and put in it’s own place. (Keep garlic by itself as it doesn’t go in at the same time as the other veggies).
2. Now, pop a beer and make the roux. Heat the oil in a good cast iron skillet over medium heat. If you don’t have one, you should get one. They are awesome.
3. Once the oil is hot, add the flour a little at a time. Whisk constantly until the roux becomes a medium to dark brown color.
4. Add all the veggies except the garlic. Mix into the roux well and cook for several minutes, stirring occasionally. Once the veggies have cooked through, about 8 minutes, add the garlic and spice mix. Cook and stir for one minute.
5. Slowly add the chicken stock and stir well to mix in with the roux. Bring to a boil and add the chicken and kielbasa. Slow to a simmer, cover and cook for 25 minutes, stirring occasionally.
6. Serve over rice. Brown rice is a good alternative to the basic white rice. Takes longer to cook but taste tons better and is better for you.
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