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STORY:
This is the kind of gumbo my mother used to make for her family.
I am now 77 years old, so it's easy to see how long this recipe
has been around. This type of gumbo is different from the traditional
recipe in that the roux is added at the end. This technique has
been handed down in my family from generation to generation. -
Mrs. Walterine D. Brunet- Montegut
INGREDIENTS:
- 1 (3-pound) chicken, skin and fat removed
- ¼ cup oil
- ½ cup chopped onion
- 2½ cups cold water
- ¼ cup chopped parsley
- ½ cup chopped celery
- ¼ cup sliced green onion tops
- ¼ cup finely chopped bell pepper
- 1 gallon water
- ½ cup oil
- ½ cup flour
- 1 tsp salt
- black pepper
- hot sauce
- 1 tsp fresh filé
METHOD:
Cut chicken into 8 serving pieces. In a cast iron dutch oven, heat
1/4 cup oil over medium-high heat. Add onions and sauté until
lightly browned. Add water, parsley, celery, green onions and bell
pepper. Bring to a rolling boil, reduce to simmer and cook 30 minutes.
Add chicken and simmer 3-5 minutes. Add 1 gallon hot water. Bring
to a rolling boil, reduce to simmer and cook 45 minutes. In a heavy-bottom
skillet, heat 1/2 cup of oil over medium-high heat. Add flour and,
using a wire whisk, stir constantly until dark brown roux is achieved.
Once chicken is tender, add the roux to the boiling chicken mixture.
Blend well into soup and allow to cook 5-10 additional minutes.
Season using salt, pepper and hot sauce. Remove gumbo from heat
and allow oil to rise to the surface. Using a ladle, skim off any
excess fat. Finish with gumbo filé. Serve over steamed white
rice.
Cajun Chicken Gumbo - (Something New)
PREP TIME: 1½ Hours
SERVES: 6
INGREDIENTS:
- 1 (3-pound) chicken, skin and fat removed
- 2 tbsps oil
- ½ cup chopped onion
- 2½ cups cold water
- ¼ cup chopped parsley
- ½ cup chopped celery
- ¼ cup sliced green onion tops
- ¼ cup finely chopped bell pepper
- 1 gallon hot water
- ½ cup oil-less roux
- ¼ tsp salt
- black pepper
- hot sauce
- 1 tsp fresh filé
METHOD:
Cut chicken into 8 serving pieces. In a cast iron dutch oven, heat
oil over medium-high heat. Add onions and saute until lightly browned.
Add water, parsley celery, green onions and bell pepper. Bring to
a rolling boil, reduce to simmer and cook 30 minutes. Add chicken
and simmer 3-5 minutes. Dissolve oil-less roux with 1 cup of hot
water. Set aside. Add remainder of hot water to pot. Bring to a
rolling boil, reduce to simmer and cook 30 minutes. Once chicken
is tender, add the roux to the boiled chicken mixture. Blend well
into soup and allow to cook 5-10 additional minutes. Season to taste
using salt, pepper and hot sauce. Remove gumbo from heat and allow
oil to rise to the surface. Using a ladle, skim off any excess fat.
Finish with gumbo filé. Serve over steamed white rice.
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