so here's part two of my gumbo making tutorial (you can find part 1 here)
in preparing for my gumbo experience i did what most people do, resarch.
lots and lots of research.
what i found out is that the roux is probably the most important part.
no joke, it can completely ruin your gumbo if made improperly.
2 cups flour
1 cup vegetable oil
2 cups chopped onions
1 cup chopped green pepper
1 cup chopped celery
3 large garlic cloves finely diced
3 bay leaves
5 boneless chicken breast halves cut up into bite size pieces
3 cups andouille chopped (any lean smoked sausage will work)
1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/8 teaspoon cayenne pepper
1 teaspoon Tabasco
3 tablespoons chopped parsley
3 quarts chicken stock
1/4 cup chopped green onion
Place oil and flour in a large heavy pot and make a dark brown roux. (This site has a great description of how to do that.)When roux is color of milk chocolate add onions, bell pepper, celery and garlic. Saute' for 6-8 minutes until vegetables are soft.
this is what your roux will look like right when you start
this is what your roux will look like when you're done (you can make it darker if you wish)
when you add your vegetables the roux will simmer, this is supposed to happen
You will need a pot of at least a 6 quart size to handle this volume. If your roux pot is not big enough you can transfer the roux to a large pot then add the rest of the ingredients.
Add heated chicken stock (which we previously made), stir well and bring to a slow boil. Turn down heat to low simmer, add bay leaves, andouille sausages, seasoning, and parsley. Allow this to simmer uncovered for 1 hour. Add chicken and saute' 1 more hour stirring every 15 minutes.
when it's done, serve over a bowl of rice and enjoy!