Mrs. Mooney's Gumbo recipe
Serves 8
1 green pepper (diced)
1yellow pepper (diced)
1 red pepper (diced)
3 cloves of garlic (minced)
1 14oz can diced tomatoes
2 stalks of celery (chopped)
1 1/2 pounds of andouille sausage
3 chicken thighs (skinless and boneless)
1 cup flour
1 cup canola oil
1 TBS basil
1 TBS oregano
1 TBS thyme
1 tsp cayenne pepper
1 TBS creole seasoning
1 TBS chilli powder
1 TBS black pepper
1 tsp salt
Gumbo file
8 cups chicken broth
This recipe is so easy and tastes delicious. The most important and time consuming part is the roux. The darker the better. Just be careful to not burn it or you'll have to start all over.
It is important to prepare all your ingredients ahead of time and have them ready to go. Chop and dice the vegetables,
and mix all the spices together in a separate bowl.
Then cut the andouille sausage in half length wise, then slice.
Prepare the chicken by skinning and deboning it,
although you may add the bones to the stew for extra flavor and remove once cooked.
So to begin, pull up a chair, because the roux will take at least 30 minutes to make, possibly longer, and constant whisking is important so that it doesn't burn.
Heat a bottom heavy pot, preferably cast iron, to medium-low. The thinner the pot, the higher the chance of it burning. Add the oil and flour, whisk every 20 seconds, as you see the roux darken. Continue this until it is a dark peanut butter color.
Then add the vegetables, stirring them until coated, and every couple minutes. Cook for 10 min. Then add the spices and turn the heat up to medium. Cook for 3-5 more minutes.
Time to add the remaining ingredients-chicken, andouille sausage, and chicken broth. Bring to a boil, then turn down to simmer. Cover and cook for 3 hours. If the stew is too thick, add water. If it is too runny, leave cover off and cook for 30 more minutes.
Skim the fat off the top and shred the chicken. Serve over rice with gumbo file (if you can find it) sprinkled on top.
