Little Savannah's Gumbo - ABC 33/40 - Birmingham News, Weather, Sports

Little Savannah's Gumbo

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Ingredients:

Dark Roux

1C Canola Oil

1C Flour, A.P.

set up:  heavy bottom sauté pan, add oil

medium heat

wooden spoon

 

Process:

Slowly stir in flour and continue stirring until dark (coffee color) is achieved

(if dark specks resembling black pepper spear, discard and restart.

This volume will thicken 6-8 cups of stock

cool before adding to Hot Stock

 

Ingredients:

Gumbo

¼ C Canola Oil TIP:(use bacon fat for a more smoky flavor)

2 Lg Yellow Onions, Diced

3 Poblano Peppers, seeded and diced

4 Celery Stalk, Diced

5 garlic pods, crushed

8 C Homemade Chicken Stock

2#Roasted Tomatoes

3C Sliced Okra

2# Roasted Chicken meat TIP(leg and thighs are best)

1 2/3 Smoked Sausage, Diced

Herbs:  #TBLSP EA: Dry Basil, Oregano, Parsley, 5 Bay leaves

Tabasco

Salt

Pepper

Set Up- In A Large Stock Pot over medium heat, with Wooden Spoon, Add Oil

 

Process

Saute Onion, Peppers, Celery Until Onions are translucent.  Add Stock, Garlic, Herbs, Tomatoes and Bring to a Boil.

Slowly Stir in the Roux, Making sure there are no lumps.  Simmer for 10 minutes.  Add Chicken and Sausage- Season with Tabasco, salt and Pepper.  Cook for another 10-15 minutes.

TIP(if the gumbo seems too thick, add stock)

Add okra, return to Boil, reduced to simmer for another 10 minutes.  Cover and Stand for 1 hour while making Rice.

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