Southern Louisiana Gumbo

https://youtu.be/kpWblmmeGww

Check out the YouTube video!

Medium Difficulty,

a simple recipe, but the difficulty lies in the amount of cook time.

Prep Time: 15 min

Cook Time: 4 hours

Ingredients:

8-10 Sausages
1 whole Chicken, quartered
1 medium Red Bell Pepper, chopped
1 medium Green Bell Pepper, chopped
2 medium Onions, chopped
2 large stalks of Celery, chopped
1 cup Parsley, chopped
4 cups of Dry Roux (link to recipe) OR 2 cups of Wet Roux (link to recipe)
1 Tbl Gumbo File powder
1 Tbl White Pepper powder
1 Tbl Cayenne Pepper powder
3 Tbl Salt

Served over rice. I recommend 4-6 cups of rice made, depending on your usual rice serving. 

Step 1: Saute the Vegetables, set them aside to add in later.

Step 2: Brown the Meats, add them to to largest pot you have and cover in water, leaving a couple of inches from the rim of the pot free of water. Keep in mind that the gumbo needs to cook for several hours, so either cover the pot or be prepared to add in more water a couple hours in.

Step 3: Add Water, Roux and Spices, stirring occasionally.

Step 4: Add Sauted Vegetables and Put Rice on to Cook, once the meat has begun to fall off the chicken bones. This is the determining factor for the gumbo. The reason it cooks for so long is so that the ingredients are all very tender and have the maximum amount of time to absorb the roux and spicing flavors. The vegetables cook very quickly in comparison to the other ingredients
so they should go in very last. After the rice is done, the gumbo should be ready to eat!

Serve over rice and enjoy!