Yum..I love Good Gumbo
The Forsythe's are rfiendsof one of my stepsons friends. When my wife was in intensive care I only left her side to go home, shower, change clothes and then back to the hospital. My consisted of a bowl of corn flakes. The Forsythe' learning of Sharon's condition sent me some home made chicken soup. When Sharon died they sent flowers to her memorial service and also sent a beautiful arrangement to me at the house. I finally had the opportunity to meet them at the memorial service. Since then they has sent several home made comfort food meal to me.
So today I decided I would make some gumbo for them
Here is the recipe
2 pounds of boneless, skinless chicken breast
1 pound smoke sausage (cut in rings and then quartered)
1 onion diced
1 green bell pepper diced
3 ribs celery diced
1 cup canola oil
1 cup sifted all purpose flour
1/4 teaspoon cayenne pepper
3 teaspoons salt (divided)
2 teaspoons black pepper (divided)
3 bay leaves
In a large stock pot add chicken and 1 gallon of water, 1 teaspoon salt and 1 teaspoon black pepper
Bring to a boil and then reduce heat to medium-low and cook for 12 minutes
Remove chicken, let cool and then shred. Keep the stock
In a sauce pan add sausage, cover with water bring to a boil and cook for 5 minutes, drain well and rinse
Make a roux
This is going to take approximately one hour and will require your undivided attention
In a large cast iron or enamel pot add oil over medium heat until oil registers 300 degrees
Add flour and start stirring, and reduce heat to medium-low. You must stir constantly or roux will burn and will ruin the dish.
Once the roux resembles the color of dark chocolate the roux is done. Once again this will take 45-60 minutes to reach this color.
Add chopped onions, bell pepper, and celery. Cook approximately 5 minutes.
Raise heat to high and add 2 cups of stock (the stock needs to be cool so cook the chicken early on) stir to incorporate the roux into the liquid.
Add additional 7 cups of stock, salt, pepper, cayenne pepper and bring to a boil.
Reduce heat to low partially cover and simmer for at least 3 hours. Longer if possible.
Serve over hot rice.