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(printer-friendly version) GUMBO YA YAMyCookbook Recipe DatabaseMyCookbook Member: wanna Recipe Category: Soup Recipe Preparation Level: moderate
4 cups all-purpose flour 2 red bell pepper,diced 2 green bell peppers,diced 2 medium yellow onions,diced 2 stalks celery,diced 5 quarts chicken stock,heated 2 tablespoons Creole Seasoning 1 teaspoon ground black pepper 1 teaspoon crushed red pepper 1 teaspoon thyme 1 teaspoon crushed red pepper l teaspoon chili powder 1 tablespoon chopped garlic 2 bay leaves 2 tablespoons kosher salt 1 pound andouille sausage,sliced 1/2-inch thick 1 whole 4-pound chicken,roasted and deboned,cut into 2-inch pieces. 1. First you make a roux. Melt the butter in a 12-quart stockpot. Whisk in the flour and cook until foaming. Cook,stirring often,until dark mahongany,about 1 hour. 2. Add the peppers,onion,and celery. Cook until soft,about 5 minutes. Whisk in the chicken stock(make sure it is hot), and bring the mixture to a boil. Reduce the heat to simmer. Stir in Creole Seasoning,black pepper,crushed red pepper,chili powder,thyme,chopped garlic,bay leaves,and kosher salt. Cook, skimming fat as necessary,an additional 45 minutes. 3. Add the andouille and chicken and cook for approximately 15 minutes. Taste,and adjust for seasoning. Makes 6 quarts. Mr. B's Bistro, New Orleans,LA If you were an actual member, you'd be able to click a button here that would instantly add this recipe to your personal cookbook! Join MyCookbook today - it's free! Feel free to send this recipe to the Guest member, or even send it to your e-mail using the options below: If you were an actual member, you'd be able to offer a review and/or suggestions for this recipe! Join MyCookbook today - it's free! |
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