| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Cajun |
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Oil |
| 1 |
|
Onion, chopped |
| 1 |
c |
Flour |
| 1 |
|
Bell Pepper, chopped |
| 1 |
|
Green Onions |
| 2 |
|
Stalks Celery |
| 4 |
|
Cloves garlic |
| 10 |
c |
Water |
| 1 |
|
Fryer, cut up |
| 1 1/2 |
lb |
Sausage, cut in pieces |
|
|
Roux |
| 2 |
t |
Salt |
| 1/4 |
t |
Black Pepper |
| 1 |
t |
Red Pepper |
| 1 |
t |
Tobassco/LA Hot Sauce |
|
|
File' Powder, to taste |
| 4 |
c |
Cooked White Rice |
INSTRUCTIONS
Notes: From Margie's Cajun recipes. Roux: In a heavy black cast iron
skillet, heat oil over medium heat until hot. Add Flour and cook,
stirring constantly until the roux is dark brown in color. Add onions,
bell pepper, celery, green onions, and garlic and saute approximately
5 minutes. Set aside.(Do not leave on hot burner, as roux will
continue to cook) OTHER INGREDIENTS: In large 8 quart pot, add water.
When water is warm add roux and mix.(adding hot roux to cold water
will cause heavy steam) add chicken and sausage, mix. Add seasonings
to taste. Cajun cooking is traditionally spicy, however you can
control this by using less pepper. Cook over medium heat until meat
is cooked, about 1 1/2 hours. Add water as needed if gumbo thickens
too much. COMMENTS Gumbo is a soup but is eaten as a main dish. It is
great on cold or rainy days. It can be made with chicken, smoked
sausage, or seafood. You can add smothered Okra, and/or tomatoes for a
different and zesty flavor. Gumbo is like a fine wine... it gets
better with age. (It always tastes better the next day). It also
freezes well Posted to recipelu-digest by ncanty@juno.com (Nadia I
Canty) on Mar 9, 1998
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