74
      Saturday
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      Sunday
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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

      {}

      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

      {}

      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

      {}

      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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