Gumbo
Ingredients
- 1 Tbs. Cayenne
- 1 Tbs. Paprika
- 1 Tbs. White Pepper
- 1 Tbs. Black Pepper
- 4 Lbs. Chicken Breast
- 3 Tbs. Salt
- 20 Oz. Flour
- 28 Fl. Oz. Vegetable Oil
- 2.5# Onions
- 2.5# Celery
- 1.5# Green Pepper
- 2 Tbs. Garlic
- 4 Bay Leaves
- 4 Quarts Chicken Stock
- 2# Andouille
- 1# Okra
- 3 Cups Long Grain Rice
- 1 Pint Green Onions
Directions
- Combine the cayenne, paprika, white pepper, and black pepper. Season the chicken with 1 tbs of salt and 1 tbs of the season mix. Dust the chicken with a little flour and then cook in a pot with olive oil until well browned. Remove the chicken from the pan and reserve.
- Strain the oil used to brown the chicken in order to remove the burnt pieces. Return the oil to a pot and add 16 fl. oz. of veggie oil. Over medium heat, add the rest of the flour while whisking to make a roux. Cook the roux slowly over medium heat - stirring often until it becomes copper-brown - around 45 minutes to an hour
- Add the onions, celery, bell peppers, garlic, bay leaves, salt, and the remaining season mix and cook for 5 minutes. Add the stock and bring to a simmer. Skim the fat from the surface and cook for around 1.5 hours skimming the fat occasionally.
- When the flour flavor is gone from the roux, add the chicken and andouille. Cook the gumbo for 1 more hour, skimming regulary.
- Saute the okra in olive oil, drain, and add to the gumbo.
- Cook the rice as directed. Once the rice is done, put gumbo in a bowl and add rice on top. Garnish with green onions.