(Recipe provided by KARK E-Media Creative Director Elizabeth McGuire, a Southwest Louisiana native. Please note this recipe makes enough to freeze and share).
INGREDIENTS
Roux:
Equal parts butter and Flour ( creole roux)
Equal parts oil and flour ( Cajun roux)
For this recipe …
1 cup butter and one cup all-purpose flour
Stir constantly over high heat in a skillet until about the color of a dark brick or a little darker than chocolate … it will have a nutty scent
You can make a roux ahead of time if you wish or make extra to freeze or jar for later use.
Gumbo
Roux (follow instructions above)
6 lbs chicken broth
2 white onions chopped
2 green bell peppers chopped
2 pkgs green onions chopped
3 teaspoons chopped garlic
Meat from 2 whole cooked chickens
2 pkgs Andouille sausage
Salt and pepper to taste
A couple of splashes of preferred hot sauce
A tablespoon of Italian seasoning
A teaspoon basil
Cajun or creole seasoning
DIRECTIONS
Slice and Sauté sausage
Use remaining juice from sausage to sauté onion, pepper and garlic
Set aside
In a very large pot on Med to low heat combine the roux and chicken broth until the roux is nicely dissolved into the broth
Add your meats, vegetables and seasoning. Bring it to a nice boil and then turn down the heat.
Allow mixture to simmer on low for a couple of hours stirring occasionally.
Serve over rice and invite plenty of family and friends.
Freeze the leftovers if you have any for another day.
