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Title:GUMBOโœ๏ธ๐Ÿ’œ๐Ÿ’š๐Ÿ’›For He satisfies the thirsty and fills the hungry with good things Psalm107:9
Duration:42:14
Viewed:0
Published:07-02-2022
Source:Youtube

GUMBO 1 whole chicken, cleaned 1.5 to 2 pounds SMOKED SAUSAGE, sliced into rounds 1 teaspoon SALT 3 BAY LEAVES 1 generous tablespoon PEPPER CORNS 4 cloves GARLIC 1 GREEN BELL PEPPER, chopped 1 RED BELL PEPPER, chopped 2 cups CELERY, chopped 2 cups YELLOW ONION, chopped 2 cups GREEN ONION, chopped 2 tablespoons DRIED PARSLEY 1 tablespoon FILE' GUMBO (SASSAFRASS FILE) 1/4 to 1/2 teaspoon CRUSHED RED PEPPER FLAKES In a large stock pot place the chicken with the salt, peppercorns, bay leaves, a couple of green onions cut in two, 2 celery stalks cut in half, 1 small onion quartered, and 1 garlic clove smashed. Cover with water and boil on medium low until the chicken is tender and the stock is rich, about 1-1/2 to 2 hours. Strain stock and return to the pot. Debone the chicken and chop into bite sized pieces. Set aside. Saute' sliced sausage a few minutes to caramelize and render some of the fat. Set aside. ROUX ingredients and instructions: 1/2 cup CANOLA OR VEGETABLE OIL 1/2 cup ALL PURPOSE FLOUR In a large cast iron pan heat the oil and add the flour. Cook on medium low while stirring or whisking to keep it from burning. Cook approximately 30 to 40 minutes until dark brown. Once your roux is dark enough, add the chopped yellow onion, green onion, bell peppers, garlic, dried parsley, crushed red pepper flakes and sassafras file'. Stir in well with the roux and continue to cook 5 to 7 minutes until veggies are softened. Stir occasionally as it is cooking. Reheat the chicken stock in the pot and add the roux and vegetable mixture. Bring to boil and stir. Add the sausage and chicken and simmer on low for 30 minutes to an hour. Serve over rice or potato salad with toasted French bread or crackers. Be sure to sprinkle a bit of the file' gumbo on top as well. enjoy!

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