This is a wonderful last minute recipe for your Super Bowl party (in celebration of the Saints), but it’s also a great recipe for any winter gathering. Everyone loves a warm and hearty gumbo.
I used a recipe adapted from GumboPages. I changed it up a little, but used most of the same ingredients.
- 1 cup oil
- 1 cup flour
- 2 large onions, chopped
- 2 bell peppers, chopped
- 4 ribs celery, chopped
- 4 – 6 cloves garlic, minced
- 4 quarts chicken stock
- 2 bay leaves
- 2 teaspoons of your favorite Creole seasoning
- 1 teaspoon dried thyme leaves
- Salt and freshly ground black pepper to taste
- About 1 lb of chicken breast (boneless skinless), cook and cut into pieces
- 2 pounds andouille sausage, cut into 1/2″ pieces
- 1 bunch scallions (green onions), tops only, chopped
- 2/3 cup fresh chopped parsley
- Filé powder to taste
Once your chicken is cooked and cut into pieces, season it with salt, pepper, and the Creole seasoning and set aside.
Heat the oil and the flour over medium heat to make a roux in a large heavy stock pan. Stir constantly until the roux is a dark red-brown.
Add your vegetables to the roux and stir while cooking constantly for about 4 more minutes,
Add everything else to the roux, then bring to a boil and let the gumbo simmer for about an hour.
Serve over rice.
Image (C) L Gerlach