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GUMBO 1 chicken 2 qt. water 1 onion 1 tsp. salt 1 tsp. pepper 1 c. flour gumbo file 1 bay leaf Cook chicken in water with salt and pepper added in large pot until tender; remove from broth, debone and replace in broth. Make a roux. Brown flour in heavy skillet in oven on 350 degrees until very brown; stir often to prevent burning. Sprinkle a little at a time in boiling broth and chicken. Or, brown flour in enough bacon grease or oil to be able to stir it easily, about equal parts flour and bacon grease or oil; stir into broth and chicken. Cook about 30 to 45 minutes on low. Serve over rice. Sprinkle gumbo file generously over broth and rice. Serve with crackers. Serves 5 or 6 generously. Variations: (1) Add about 2 pounds pure pork stuffed sausage to chicken broth; cook at least 15 minutes more on low. (2) Add celery, bell pepper, tomatoes, thyme, savory and basil to taste. (3) Seafood Gumbo: Add any of the ingredients, shrimp (cooked and ready to eat) and crabmeat or oysters. (4) Add okra (sliced) and leave off gumbo file if you add okra. (5) Use ducks and sausage or turkey wings in addition to or in place of the chicken. Experiment and enjoy!! This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |