Tuesday, October 21, 2014




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Correction

Nov. 14, 2012 at 5:14 a.m.


The Advocate wants to correct promptly any error in fact or clarify any misleading information we publish. To report any error or need for clarification, please call 361-574-1222.

• An ingredient was omitted from the recipe on Page E1 on Wednesday. Here is the recipe in full.



Chicken and Sausage Gumbo• Roux (see recipe below)

•  4 quarts chicken stock

• 2 large onions, finely chopped

• 1 clove garlic, minced

• 1 cup green onions, chopped

•  cup parsley, chopped finely

•  cup green bell pepper, finely chopped

• 1 cup celery, finely chopped

• 2 bay leaves

• 1 pound smoked pork sausage, sliced

• 3 to 6 boneless, skinless chicken breasts, cut into bite-size pieces

• Tony Chachere's Creole Seasoning to taste

• Pepper to taste

• File'

• Rice (cooked)

Make the roux, and when it is the color of a copper penny, add the vegetables except for green onions. Allow the vegetables to soften. Transfer the mixture to a large pot and add the chicken stock. Add remaining ingredients and boil for 2 hours. Season with Tony Chachere seasoning and pepper. Add green onions and cook for 5 minutes. Serve over rice.

File' (a powder derived from tender sassafras leaves) This powder will thicken and flavor the gumbo and is available at the grocery store. The powder is gray/green in color.

Roux• 1 cup flour

•  cup canola oil

Cook very slowly in cast iron skillet, stirring constantly. The roux will turn the color of a copper penny, dark chocolate or dark caramel. The darker the roux, the deeper the flavor of the gumbo. If you burn the roux, start over as the gumbo will taste burned.

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