Gumbo (adapted from Purple Leopard Recipes)
¼ cup of olive oil
¾ cup of all-purpose flour
1½ tablespoons Tony Chachere’s Original Creole Seasoning
¼ tsp. black pepper
1 green bell pepper, diced
½ cup of green onion tops, finely chopped
1 tbsp. fresh parsley, chopped
1 cup of celery, chopped
1 medium onion, diced
12 ounces Andouille sausage (best is Aidells Cajun Andouille sausage, 2 packages)
1.5 pounds of boneless, skinless chicken breasts or thighs
8-10 cups of water
prepared white rice
1. Place the chicken and the sausage in the freezer for 20 minutes.
2. Place olive oil in a large Dutch oven or heavy bottomed pot over low to medium heat, add flour, and mix with a wooden spoon (do not use plastic).
3. Heat oil and flour mixture, stirring constantly, until the flour is balled and starting to brown A faint burning popcorn smell is normal.
4. Turn the heat to high and whisk in five cups of water.
5. Add creole seasoning, and black pepper. Add 3-5 more cups of water. This should be a light brown thin gravy without any lumps.
6. Turn heat to low and add green pepper, celery, parsley, and onions. Let this simmer on low while you prepare the next step.
7. Remove the chicken and sausage from the freezer. Cut meats into bite-sized pieces (one inch or less).
8. Bring the soup to a boil. Add chicken and sausage and let boil for two minutes.
9. Turn the heat down to very low, or transfer soup to a crock pot.
10. Simmer for a minimum of three hours, stirring occasionally. Adjust to taste by adding more creole seasoning if desired.
11. To serve, place a generous spoonful of prepared rice into each bowl. Ladle gumbo over the top. (Never mix rice directly into the large pot of gumbo.)