Gumbo January 25 2016

Ingredients
  1. 1 Tbs. Cayenne
  2. 1 Tbs. Paprika
  3. 1 Tbs. White Pepper
  4. 1 Tbs. Black Pepper
  5. 4 Lbs. Chicken Breast
  6. 3 Tbs. Salt
  7. 20 Oz. Flour
  8. 28 Fl. Oz. Vegetable Oil
  9. 2.5# Onions
  10. 2.5# Celery
  11. 1.5# Green Pepper
  12. 2 Tbs. Garlic
  13. 4 Bay Leaves
  14. 4 Quarts Chicken Stock
  15. 2# Andouille
  16. 1# Okra
  17. 3 Cups Long Grain Rice
  18. 1 Pint Green Onions

Directions

  1. 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.
  2. 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
  3. 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.
  4. When the flour flavor is gone from the roux, add the chicken and andouille. Cook the gumbo for 1 more hour, skimming regulary.
  5. Saute the okra in olive oil, drain, and add to the gumbo.
  6. Cook the rice as directed. Once the rice is done, put gumbo in a bowl and add rice on top. Garnish with green onions.