I have been cooking for a while now. I've heard of Chicken Gumbo but really never gave it a lot of thought.
I have NO idea why I waited so long to make this. It is FANTASTIC!
Ingredients
1 cup butter (preferred) or vegetable oil1 cup all-purpose flour
1 large onion, chopped
1 large green bell pepper, chopped
2 celery stalks, chopped
1 pound andouille or smoked sausage, sliced 1/4 inch thick
4 cloves garlic, minced
salt and pepper to taste
Creole seasoning to taste
6 cups chicken broth
1 bay leaf
1 rotisserie chicken, boned and shredded
Directions
Heat the oil in a Dutch oven over medium heat. When hot, whisk in flour. Continue whisking until the roux has cooked to the color of chocolate milk, 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, start over.Stir onion, bell pepper, celery, and sausage into the roux; cook 5 minutes.
Stir in the garlic and cook another 5 minutes.
Season with salt, pepper, and Creole seasoning; blend thoroughly.
Pour in the chicken broth and add the bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, and simmer, uncovered, for 1 hour, stirring occasionally.
Stir in the chicken, and simmer 1 hour more.
See my YouTube video and see if you can spot the hidden subliminal messages within the video.
Comments and suggestions are ALWAYS welcome.
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