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Gumbo YayaIngredientsThese are restaurant-quantities. Quarter the recipe if you want it to fit a normal family.
InstructionsBegin by making a dark roux. In a 12 quart stockpot melt the butter over low heat. Gradually add 1 cup of the flour, stirring constantly with the wooden spoon, and continue cooking, stirring constantly, for a minute. Add another cup of flour and stir again for a minute. Same for the third cup. Continue to cook the roux, stirring constantly, until it is the color of dark mahogany, about 45 minutes to an hour. Add the green and red peppers to the roux and stir for a minute. Add the onion and celery and stir for a minute,. Add the stock one cup at a time and stir constantly to avoid lumps. Add sausage and everything else but the chicken. Bring to a boil and simmer for 45 minutes. Add chicken and simmer for 15 minutes. Adjust seasoning. Additional NotesCreole seasoning: 3 tbsp. paprika 2 tbsp each: onion powder; garlic powder; dried oregano; dried basil 1 tbsp each: dried thyme; black pepper; cayenne pepper; salt Bash each: chili powder; cumin powder |