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