Sue Freeman posted 2-18-99
Gumbo
1 cup veggie oil
1 cup flour
1 1/2 cup flour
1 1/2 cup chopped onion
1 cup chopped celery
1/2 cup chopped bell peppers
1 pound andouille sausage cut crosswise into 1/2 inch slices
(Can use Hillshire Hot Links Smoked Sausage)
1 1/2 tsp salt
1/4 teaspoon cayenne pepper
3 bay leaves
6 cups water or chicken stock
1 pound boneless skinless chicken (white or dark) cut into 1" cubes)
1 teaspoon CAJUN SPICE BLEND (from recipe above)
1/2 pound shrimp
2 tablespoons chopped fresh parsley
1/2 cup green onions
1 tablespoon file powder
Combine oil and flour in skillet.
Stir slowly ad constantly for 20-25 minutes to make a dark dark roux.
Add onions, celer, and bell peppers and continue to stir 4 to 5 minutes.
Add sausage, salt, cayenne pepper and bay leaves.
Continue to stir for 3 to 4 minutes.
Add water or stock and stir until roux mixture and liquid is well
blended and bring to boil and then reduce heat to medium low.
Cook uncovered, stirring occasionally, for 1 hour.
Season chicken w the rub and add to the pot and simmer for 2 hours.
Skim off excess fat that rises to the surface; and remove from heat.
STir in shrimp, parsley, green onion and cook for 5minutes longer.
Remove bay leaves and serve in deep bowls with rice.