3 lb Chicken; in 6 to 8 pieces
1/2 c Oil
1 c Flour
3 Dried chili peppers; OR
2 Fresh chili peppers
1 lg Onion; finely chopped
1 lg Green pepper; rough chopped
3 Celery sticks; fine chopped
2 Garlic cloves; crushed
8 oz Andouille sausage; OR
-Garlic sausage, diced
4 c Chicken stock
1 Bay leaf
Salt & pepper; to taste
4 oz Okra; fresh
Fat grams per serving: Approx. Cook Time: 1:20
Heat the oil in a large saute pan or frying pan and brown the chicken
on both sides, 3-4 pieces at a time. Transfer the chicken to a plate
and set it aside. Lower the heat under the pan and add the flour.
Cook over a very low heat for about 30 minutes, stirring constantly
until the flour turns a rich, dark brown. (This is called "making a
roux). Take the pan off the heat occasionally, so that the flour does
not burn. (if the roux burns, or sticks to the bottom of the pan,
throw it out, wash the pan thoroughly, and start all over again). Add
the chili peppers, onion, green pepper, celery, garlic and sausage to
the roux and cook for about 5 minutes over very low heat, stirring
continuously. Pour on the stock and stir well. Add the bay leaf and
a dash of Tabasco, if desired, and return the chicken to the pan.
Cover and cook for about 30 minutes or until the chicken is tender.
Top and tail the okra and cut each part into 2-3 pieces. If okra is
small, leave whole. Add to the chicken and cook for a further 10-15
minutes. Remove the bay leaf and serve the Gumbo over the rice.