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First some information for you Yankees. This is not a soup! Although it may look like one and be served similar to a soup. It is however, a gumbo, which means it can be a whole meal in itself.
Ingredients:
Two to three pound fryer or an old hen
Olive oil (4 or 5 tablespoons used to brown chicken and onions, etc.)
1 extra large onion, 1 medium bell pepper, and 2 stalks of celery all chopped up fine!
Seasonings: 1 tsp. salt, 1 tsp. black pepper, 1/4th tsp. red or cayenne pepper, 2 or 3 tsps. of Season-All or Tony’s Cajun or Creole seasoning!
Seasonings may be adjusted for your own personal taste!
Okra: two cans of store-bought canned okra or a quart or two pints of home-canned okra!
Sausage: one lb. (I use Hillshire’s pork sausage, but you can use any kind you want for example you can use beef, turkey, Italian, or Polish sausage)
Method!
Remove skin from fryer and wash well under running water.
Cut chicken into at least 12 pieces then brown them in the olive oil. Use enough to coat every thing with olive oil. Fry until each piece has been browned! Then set the chicken aside.
In gumbo pot (At least a 5 quart pot) brown onions, bell pepper, and celery in olive oil and then add water and other seasonings! Add enough water to fill the pot half way! Add the okra to the water and seasoning mix! Then add the roux you made or some bought roux mix! (Use one half of my roux recipe.)
Bring this mixture to a boil then reduce heat and let it simmer for about an hour then add the chicken and the sausage and cook for another hour or more until the chicken is coming off its bones. Add water as needed to keep the mixture to a nice thick gravy, not too, too thick, but certainly not thin!
Then place about a half-cup of rice in a large soup bowl and add gumbo to fill the bowl! Be sure to get some chicken and sausage with your gumbo gravy.
You may want to add some Filè to your gumbo. Now is the time! Don't add it to the gumbo while you are cooking it because it can make the gravy slimmy!
OH, and BTW, Gumbo tastes better the second day after it has been made than it does the first day? But you won't believe that until you try it! That is if there is any left for the next day! This recipe feeds 6 to 8 people for one meal!
YUM! YUM! Bon! Bon!
I intend to put the roux recipe up very soon! And, please, if you have any questions about using this recipe email me!
Add a plateful of deviled eggs to go along with the gumbo and enjoy!
Enjoy!!!
Ellen Ingalls Guidry
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