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Serves/Makes:8 or more
- 3 quarts (2850 ml) water
- 4 tbsp (60 ml) roux (see recipe below)
- 1 lb (.5 kg). bite-sized raw chicken parts
- 1 lb (.5 kg). bite-sized pieces of smoked sausage
- 1/2 lb (.2 kg). shrimp (not added until 30 minutes before serving)
- 2 smoked turkey thighs, boiled in water in a small pan. (Pieces cut up later and stock broth added to the gumbo pot)
- 2 tbsp (30 ml) Tony Chachere's Creole Seasonings
- 1 onion, chopped fine
- 1 green pepper, chopped fine
- 3 celery stalks, chopped fine
- 1 bunch green onions, chopped fine
- 1 head of garlic, chopped fine
- 1/4 cup (60 ml) minced parsley
- 1 tbsp (15 ml) Zatarain's Gumbo File (a powder made from the ground, dried leaves of the sassafras tree, used to thicken and flavor Creole dishes)
- 4 cups (950 ml) raw rice, long-grained
- 1/2 tbsp (7 ml) cooking oil
- The fat used in roux may be butter, shortening, lard, oil or even bacon drippings.
- Combine fat with an equal amount of flour 1/2 cup (125 ml) of each will make a good amount, and any excess can be stored in the refrigerator.
- Melt the fat in a black skillet over low heat.
- When warm and fluid, sprinkle the flour in a little at a time, stirring constantly until brown (this could take 20-30 minutes).
- Immediately remove from heat.
- If it burns even slightly, throw it out and start over again.
- Roux adds flavor and thickness to a dish.
- Put 3 quarts (2850 ml) of water into medium stock pot with roux, bring to a boil.
- Lower fire and add chicken and sausage, Tony Chachere's seasoning, vegetables (onions, green pepper, celery, parsley and garlic) and return to a boil.
- Add file, lower fire and let simmer one to two hours.
- Meanwhile, add turkey parts and broth to the stock pot, and let simmer for an hour or two.
- 30 minutes before serving, add shrimp to the gumbo.
- Meanwhile, take 4 cups (950 ml) raw rice, rinse thoroughly to get the starch out.
- Place in electric rice cooker, and cover with water. (Mildred says to put water only up to the first knuckle of your index finger.)
- Add cooking oil to keep the rice from sticking. Serve gumbo on top of cooked rice.
- A recipe from Mildred Ballou
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