0.0 – 0 reviews • Poultry
| Level: |
Intermediate |
| Total: |
2 hr 45 min |
| Prep: |
45 min |
| Cook: |
2 hr |
| Yield: |
10 to 12 servings. |
| Level: |
Intermediate |
| Total: |
2 hr 45 min |
| Prep: |
45 min |
| Cook: |
2 hr |
| Yield: |
10 to 12 servings. |
Ingredients
- 4 (3-pound) chickens, cut into small chunks
- Vegetable oil
- 1 cup all purposes flour
- 1 cup butter
- 2 red, green, and yellow bell peppers, chopped
- 1 large yellow onion, chopped
- 1 1/2 tablespoons minced garlic
- 3 tablespoons chopped parsley leaves
- 5 teaspoons salt
- 2 teaspoons black pepper
- 1 teaspoon cayenne pepper
- 5 bay leaves
- 2 1/2 teaspoons dried thyme
- 3 1/2 quarts water
- 2 links andouille sausage, cut into 1/4-inch half circles
- 3/4 pound ham, cut into 1/4-inch chunks
- 1 pound small shrimp, cleaned and deveined
- 1/2 pound okra
- 5 tablespoons file powder
Instructions
- Heat some vegetable oil in a large stockpot over medium-high heat and cook the chicken in batches until it is golden brown. Remove with a slotted spoon and set aside. Add the flour to the chicken juices and stir continuously. Add the butter and cook the roux until it is brown.
- Add the peppers, onion, garlic, parsley, salt, pepper, cayenne, bay leaves, thyme, and 1 quart of water. Stir well and bring to a boil. When the vegetables are soft, put the chicken back into the pot and add the remaining water. In a skillet over medium heat, cook the sausage and ham until they are browned. Add them to the pot along with the shrimp and stir well. Let the gumbo simmer for 1 hour, then add the okra. After 20 minutes, turn off the heat. Ladle a couple of cups of the liquid into a mixing bowl. Add the file powder and whisk until well blended. Pour back into the stock pot and mix well. It’s ready to serve!
