posted by diann 02-13-101 10:50 AM
Gumbo
1/2 cup celery, chopped
1/2 cup onions, chopped
1/2 cup green bell peppers, chopped
2 tsp. Ground red pepper
1 1/2 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
1 chicken, cut into serving pieces
1/2 cup all purpose flour
2-4 Tblsp. vegetable oil
1/2 cup vegetable oil
1/2 cup all purpose flour
8 cups chicken stock
12 oz. andouille, chorizo, or Polish smoked sausage, cut in cubes
1-2 cups frozen cooked shrimp (optional)
1 tblsp. fresh garlic, chopped
2 cups frozen cut okra
1 tblsp. fil'e powder
1/2 cup scallions
salt to taste
hot pepper sauce to taste.
Combine celery, onions and green pepper in a bowl and set aside. Combine red pepper salt, black pepper and garlic powder in a plastic bag; set aside. Add chicken to plastic bag and shake until well covered. Add flour to plastic bag and shake again.
Heat 2-4 tbl. oil in a large cast iron skillet over medium heat. Add chicken and brown on all sides; 5-10 minutes. Remove chicken and set aside. Add 1/2 cup oil to skillet, scrapping up browned bits. Whisk in flour cook, stirring often, over med-high heat til the roux turns reddish brown, 5-6 minutes. Gently stir with wooden spoon ( if black specks appear roux is burnt. start again). Remove from heat, add reserved vegetables, and stir til roux stops bubbling, 1-2 minutes. Carefully add roux to soup pot.
Whisk in chicken stock. Bring to boil, whisking. Reduce heat and add the chicken. Simmer for 35-45 min. Remove chick from pot and discard skin and bones, shred and reserve. Stir sausage, shrimp, fresh garlic, okra, and file powder into pot. Simmer 10 minutes. Stir in chicken, scallions, salt and hot pepper sauce to taste.