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The perfect Gumbo. I adopted this recipe in September, 2006. It is the best gumbo recipe I have ever tried.
- 1 cup vegetable oil
- 1 1⁄4 cups all-purpose flour
- 2 1⁄2 cups chopped yellow onions
- 1 1⁄2 cups chopped celery
- 1 1⁄2 cups chopped green bell peppers
- 1 lb okra, either fresh or frozen and cut into pieces
- 1 1⁄2 lbs hot smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2 inch slices
- 3⁄4 lb smoked ham, cut into small cubes or 3⁄4 lb ham, nugget cut into small cubes
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon cayenne
- 3⁄4 teaspoon fresh ground black pepper
- 3 bay leaves
- 3 quarts chicken stock or 3 quarts chicken broth
- 3 cups cooked chicken meat
- 1 tablespoon Pickapeppa Sauce
- 1 cup chopped parsley
- 2 bunches chopped green onions
- hot sauce, to taste (optional)
- 4 cups cooked long-grain rice, accompaniment
- In a large pot or Dutch oven, heat the oil over medium heat and stir in the flour, sprinkling a little at a time and whisking inches Whisk slowly and constantly for 20 to 25 minutes to make a dark brown roux, the color of chocolate.
- If you get black specks in your roux it is burned and you will have to start over.
- Add the onions, celery, okra and bell peppers and continue to stir for 4 to 5 minutes, or until wilted.
- The mixture will be pasty and fairly dry.
- Add the sausage, ham, salt, cayenne, pepper, and bay leaves and stir well.
- Cook, stirring, for 3 to 4 minutes.
- Add the stock or broth and stir well to combine with the roux mixture.
- Bring to a boil, then reduce heat to medium-low.
- Cook, uncovered, stirring occasionally, for 1 hour.
- Add the chicken and cook just until the chicken is heated through, about 5 minutes.
- Remove from the heat and stir in the parsley, Pickapeppa Sauce and green onions.
- Ladle into deep soup bowls over rice.
- Serve with hot sauce, if desired.