Just wanted to share a recipe since it's been a while-this is a fantastic gumbo and will serve ~8 people.
1 Chicken ~3 lbs cut into eight pieces
Water to boil chicken ~3 qts.
1/2 c. butter
1/2 c. flour
2 c. chopped onion
1 c. chopped bell pepper
1/2 c. chopped celery
1 can sweet corn, drained
2 cloves pressed garlic
1 can diced tomatoes or ~5 chopped fresh Roma's
3/4 lb. Smoked Sausage diced (Andouille is the most traditional but use what you can find)
1 bay leaf
1 t. dried thyme
1 t. dried basil
1/2 t. dried sage
1/2 t. black pepper
1/2 t. white pepper
1/2 t. cayenne
2 t. salt
Boil the chicken in water for an hour or so until cooked, remove pieces to cool but save the boiling liquid/stock. Once cooled, cube cooked chicken meat and put in the fridge.
Now, in a dutch oven type pot, make your roux with the butter and flour. Melt the butter, then add the flour and get your whisking muscles out. Cook over medium heat, whisking a lot, until the roux takes on the color somewhere between peanut butter and chocolate BUT DO NOT BURN. Add the onion, bell pepper and celery stir, and cook for ten or so minutes until the veggies get soft. And enjoy the aroma...
Add the tomatoes, sausage, garlic and corn and cook for another fifteen minutes. Add all your spices, mix well then add 8c. of the reserved chicken stock, bring to a boil and simmer for an hour. Add the cooked chicken meat back in and cook for 15 mins. more.
Serve over steamed rice and some scallions for garnish would probably be a good idea too! Enjoy!!
