Authentic Gumbo

Total Time: 2 hrs 40 mins Preparation Time: 40 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 1 cup vegetable oil
• 1 cup flour
• 2 cups chopped onions
• 1 cup chopped bell pepper
• 1/2 cup chopped celery
• 10 cups water (may wish to substitute some chicken stock)
• 2 bay leaves
• 1/2 teaspoon ground thyme
• 1 (3 1/2-4 lb) roasting chickens, cut into serving pieces
• 2 teaspoons salt
• 1 teaspoon cayenne
• 1 lb andouille sausage, cut crosswise into 1/4 inch slices
• 2 tablespoons chopped green onions
• 2 tablespoons chopped fresh parsley
• file powder

Recipe

• 1 in a large heavy dutch oven, combine the oil & flour over medium heat stirring constantly for about 25-30 minutes, to make a dark brown roux. this step didn't take me that long but for gumbo it should ideally be a dark reddish brown, be very careful not to burn.
• 2 add the onion, bellpepper & celery and cook, stirring often, for 6 to 8 minutes, or until veggies are soft.
• 3 add the water/chicken stock & blend into the roux mixture.
• 4 add the bay leaves & thyme.
• 5 season the chicken with salt and cayenne.
• 6 add the chicken to the roux-water mixture & simmer for 1 hour.
• 7 add the andouille sausage & cook for 1 hour more, or until chicken is tender.
• 8 skim off any oil that has risen to the surface. remove the bay leaves.
• 9 check seasonings. add more salt & cayenne if necessary.
• 10 add the green onion & parsley.
• 11 serve immediately in soup bowls over steamed rice.
• 12 file powder can be passed around the table so that guests can add it to the gumbo according to individual tastes.