I have been told by some actual Cajuns that my gumbo is better than theirs!
1 cup flour
1/2 cup canola oil
12 boneless skinless chicken thighs
2 pounds andouille sausage links -- sliced
2 large onion -- chopped
2 bunches green onion -- sliced
2 large green pepper -- chopped
4 stalks celery -- chopped
4 cloves garlic -- minced
2 quarts chicken broth
2 tablespoons basil
1 tablespoon poultry seasoning
1 pinch ground cloves
1 pinch ground allspice
2 tablespoons worcestershire sauce
1 tablespoon tabasco sauce
chicken boullion of necessary
3 cups rice -- uncooked
salt & pepper -- to taste
Place canola oil in skillet (NOT NON-STICK) and turn on heat to medium high. Add flour to oil and cook stirring constantly until roux is the color of milk chocolate. Don't think you can walk away for a minute...you'll be sorry.
In separate pan, saute the onion, bell pepper and celery til it starts to brown. Then add some of the broth to de-glaze the pan. Transfer to large pot. Saute chicken thighs til starting to brown then use some broth to de-glaze pan again. Mix in rest of broth. Add spices. Start cooking on medium til it starts to boil. When broth mixture starts to boil, mix a small amount in with the roux and then mix the roux in with the large pot of gumbo. Cook over medium to low heat for about 1 hour. Add sliced sausage and cook one more hour. Cook rice and serve with the gumbo. (It's best to make the gumbo a day before you will serve it as it tastes better the next day.) You can also use a gravy separator to remove most of the fat. Serve with a sprinkling of file powder in each bowl.
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Per Serving (excluding unknown items): 841 Calories; 47g Fat (51.2% calories from fat); 24g Protein; 77g Carbohydrate; 3g Dietary Fiber; 80mg Cholesterol; 1621mg Sodium. Exchanges: 4 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 8 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
