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> bonnie's gumbo, Soups
post Jan 26 2003, 05:08 AM
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Recipe courtesy of Bonnie Landry
bonnie's gumbo

ingredients: 1 medium chicken
1/2 cup oil
1 cup whole wheat flour
1-15oz package andouille sausage
1 medium onion (finely chopped)
1 bell pepper (finely chopped)
3 cloves of garlic (minced)
3-5 onion tops
1 tbsp salt
1 tbsp parsley
1 tsp black pepper
1/2 cup red wine
tobasco to taste
salt and pepper to taste
process: boil chicken over medium heat for 1 hour. while chicken is cooking, prepare roux: mix oil and flour in cast iron skillet. cook slowly over medium heat until mixture turns from a light brown color to a rich brown color (you're on the right track when it starts to smell like burnt popcorn). be sure to stir roux continuously until done!!! after roux is done, place andouille (cut in slices) in skillet and brown. remove all andouille except 10 slices and add onions,bell pepper, garlic, parsley, salt, pepper, tobasco,and wine. remove chicken from broth. add roux, andouille, and seasoned mixture to broth. remove all skin and fat from chicken as you are deboning. cut chicken pieces into bite size cubes and add to gumbo. allow gumbo to simmer 30 minutes to 1 hour. serve over brown rice.
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