1C Canola Oil
1C Flour, A.P.
set up: heavy bottom sauté pan, add oil
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
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
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
Set Up- In A Large Stock Pot over medium heat, with Wooden Spoon, Add Oil
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.