Yield: approximately 6 quarts
Preparation: 30 minutes
Cook: 2 hours
Ingredients:
1 pound unsalted butter
3 cups all-purpose flour, divided
2 red bell peppers, seeded and diced
2 green bell peppers, seeded and diced
2 medium onions, diced
2 celery stalks, diced
5 quarts chicken stock
1 pound andouille sausage, cut into 1/4-inch slices
2 tablespoons Creole seasoning
2 tablespoons kosher salt plus additional to taste
1 teaspoon ground black pepper
1 teaspoon dried hot red pepper flakes
Procedure:
IN A 12-QUART STOCKPOT, melt butter over low heat (medium heat on an electric range). Gradually add 1 cup flour, stirring constantly with a wooden spoon. Cook, stirring constantly, for 30 seconds. Add another 1 cup flour and stir constantly for 30 seconds. Add remaining 1 cup flour and stir constantly for 30 seconds. Continue to cook roux, stirring constantly, for 45 minutes to 1 hour, or until it is the color of dark mahogany.
ADD bell peppers and stir constantly for 30 seconds. Add onions and celery and stir constantly for 30 seconds. Gradually add stock to roux, stirring constantly with a wooden spoon to prevent lumps. Add andouille, Creole seasoning, salt, black pepper, red pepper flakes, chili powder, thyme, garlic, and bay leaves and bring to a boil.
SIMMER gumbo, uncovered, for 45 minutes, skimming off any fat and stirring occasionally.
ADD chicken meat and simmer for 15 minutes. Adjust seasoning with salt and hot sauce. Serve with hot rice.
Recipe Type: Authentic
Submitted By: Restaurant Owner
Magazine: Taste of the South Magazine
Recipe Author: Executive Chef Michelle McRaney
Chef's Background: Executive Chef at Mr. B's Bistro, Since 1995
Original Photograph By: Chef Michelle McRaney/Taste of the South Magazine
Photograph Retouched By: Recipe Spy
Restaurant: Mr. B's Bistro, 201 Royal Street, New Orleans, Louisiana, USA
Source: http://www.mrbsbistro.com/articles/tasteofthesouth.pdf
Preparation: 30 minutes
Cook: 2 hours
Ingredients:
1 pound unsalted butter
3 cups all-purpose flour, divided
2 red bell peppers, seeded and diced
2 green bell peppers, seeded and diced
2 medium onions, diced
2 celery stalks, diced
5 quarts chicken stock
1 pound andouille sausage, cut into 1/4-inch slices
2 tablespoons Creole seasoning
2 tablespoons kosher salt plus additional to taste
1 teaspoon ground black pepper
1 teaspoon dried hot red pepper flakes
1 teaspoon chili powder
1 teaspoon dried thyme
1 tablespoon minced garlic
2 bay leaves
1 (3-1/2 pound) chicken, roasted and boned
Hot pepper sauce to taste
Hot cooked rice
IN A 12-QUART STOCKPOT, melt butter over low heat (medium heat on an electric range). Gradually add 1 cup flour, stirring constantly with a wooden spoon. Cook, stirring constantly, for 30 seconds. Add another 1 cup flour and stir constantly for 30 seconds. Add remaining 1 cup flour and stir constantly for 30 seconds. Continue to cook roux, stirring constantly, for 45 minutes to 1 hour, or until it is the color of dark mahogany.
ADD bell peppers and stir constantly for 30 seconds. Add onions and celery and stir constantly for 30 seconds. Gradually add stock to roux, stirring constantly with a wooden spoon to prevent lumps. Add andouille, Creole seasoning, salt, black pepper, red pepper flakes, chili powder, thyme, garlic, and bay leaves and bring to a boil.
SIMMER gumbo, uncovered, for 45 minutes, skimming off any fat and stirring occasionally.
ADD chicken meat and simmer for 15 minutes. Adjust seasoning with salt and hot sauce. Serve with hot rice.
Recipe Type: Authentic
Submitted By: Restaurant Owner
Magazine: Taste of the South Magazine
Recipe Author: Executive Chef Michelle McRaney
Chef's Background: Executive Chef at Mr. B's Bistro, Since 1995
Original Photograph By: Chef Michelle McRaney/Taste of the South Magazine
Photograph Retouched By: Recipe Spy
Restaurant: Mr. B's Bistro, 201 Royal Street, New Orleans, Louisiana, USA
Source: http://www.mrbsbistro.com/articles/tasteofthesouth.pdf