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Little Savannah's Gumbo

Ingredients:

Dark Roux

1C Canola Oil

1C Flour, A.P.

set up:{} heavy bottom saut pan, add oil

medium heat

wooden spoon

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Process:

Slowly stir in flour and continuestirring until dark (coffee color) is achieved

(if dark specks resembling blackpepper spear, discard and restart.

This volume will thicken 6-8 cupsof stock

cool before adding to Hot Stock

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Ingredients:

Gumbo

1/4 C Canola Oil TIP:(use bacon fatfor a more smoky flavor)

2 Lg Yellow Onions, Diced

3 Poblano Peppers, seeded and diced

4 Celery Stalk, Diced

5 garlic pods, crushed

8 C Homemade Chicken Stock

2#Roasted Tomatoes

3C Sliced Okra

2# Roasted Chicken meat TIP(leg andthighs are best)

1 2/3 Smoked Sausage, Diced

Herbs:{} #TBLSP EA: Dry Basil, Oregano, Parsley, 5 Bayleaves

Tabasco

Salt

Pepper

Set Up- In A Large Stock Pot overmedium heat, with Wooden Spoon, Add Oil

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Process:{}

Saute Onion, Peppers, Celery UntilOnions are translucent.{} Add Stock,Garlic, Herbs, Tomatoes and Bring to a Boil.

Slowly Stir in the Roux, Makingsure there are no lumps.{} Simmer for 10minutes.{} Add Chicken and Sausage- Seasonwith Tabasco, salt and Pepper.{} Cook foranother 10-15 minutes.

TIP(if the gumbo seems too thick,add stock)

Add okra, return to Boil, reducedto simmer for another 10 minutes.{} Coverand Stand for 1 hour while making Rice.

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