Spicy and satisfying, this gumbo freezes well - if any is left over! Serve over rice for a traditional treat.
Holly Clegg A Trim & Terrific Louisana Kitchen
|2/3 cup flour||1 (14 1/2-oz) can stewed tomatoes|
|3 onions, chopped||3 to 4 lbs skinless, boneless chicken breasts, cut into pieces|
|4 cloves garlic, minced||1/2 tsp dried thyme|
|2 green bell peppers, chopped||1/4 tsp red pepper|
|2 stalks celery, chopped||1 lb lite sausage|
|10 cups water||1 bunch green onions, chopped|
Place flour on baking sheet and bake at 400° for 20 minutes
Stir every 5 minutes
Flour should be very brown
(Works well in toaster oven) Set aside
In large, heavy pot coated with no stick cooking spray, sauté vegetables until tender
Add browned flour (roux), stirring constantly
Gradually add water, tomatoes, and chicken
Bring to boil, lower heat, and simmer for 1 hour
While gumbo is cooking, boil sausage in water in a pot until done
Slice in 1-inch slices and add to gumbo
Cook an additional 20 minutes
Add green onions cooking 10 more minutes
Skim any fat from surface of gumbo
Serve over rice.
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