Served as starter. Non-vegetarian dish. Speciality: Reduced Carbs diet.

American

1 cup Vegetable Oil

1 cup Flour

2 cups chopped Onions

1 cup chopped Bell Peppers

1/2 cup chopped Celery

10 cups Water (may wish to substitute some Chicken stock)

2 Bay Leaves

1/2 teaspoon ground Thyme

1 (3.5-4 lb) roasting Chickens, cut into serving pieces

2 teaspoons Salt

1 teaspoon Cayenne

1 lb Andouille Sausages, cut crosswise into 1/4 inch slices

2 Tablespoons chopped Green Onions

2 Tablespoons chopped fresh Parsley

File Powder

In a large heavy Dutch oven, combine the oil and flour over medium heat stirring constantly for about 25-30 minutes, to make a dark brown roux. This step didn’t take me that long but for Gumbo it should ideally be a dark reddish brown, be very careful not to burn. Add the onion, bellpepper and celery and cook, stirring often, for 6 to 8 minutes, or until veggies are soft. Add the water/chicken stock and blend into the roux mixture. Add the bay leaves and thyme. Season the chicken with salt and cayenne. Add the chicken to the roux-water mixture and simmer for 1 hour. Add the andouille sausage and cook for 1 hour more, or until chicken is tender. Skim off any oil that has risen to the surface. Remove the bay leaves. Check seasonings. Add more salt and cayenne if necessary. Add the green onion and parsley. Serve immediately in soup bowls over steamed rice. File powder can be passed around the table so that guests can add it to the gumbo according to individual tastes.

Preparation time: 40 minutes

Cooking time: 2 3/4 hours

Serves: 8-10

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