Sunday, April 22, 2012
Ryan's Chicken Gumbo
This week is not really going to be a recipe because I have never actually measured anything when I have made my gumbo in the past. That is the beauty of it! You can't go wrong if the proportions are a little off.
1 large onion
1 large bell pepper
6 cloves of garlic
1 whole chicken
1 container of chicken broth
1 polish sausage
1.) Boil chicken in large pot. Once chicken is done, remove from water so that it can cool. Hang on to the broth so that it can be added to the gumbo later.
2.) Once chicken is cool, pick the meat off the bones and discard bones.
3.) Heat oil and flour mixture in large pot to make the roux. I try to leave roux on as long as possible without burning it. It should be darker than peanut butter before you move on.
4.) Add diced onion and bell pepper, along with the minced garlic, creole, salt, and pepper. Heat mixture until vegetables are soft.
5.) Add left over broth from step 1. I usually added a secondary can of broth to make the gumbo go a little further.
6.) Pick chicken off bones and add to gumbo. Cook gumbo as long as you would like. In my experiences, it seems to taste better the longer you let the gumbo cook.
7.) About 15 minutes before you plan to eat, add sausage to gumbo.
8.) Make rice in separate pot.
9.) Serve gumbo on top of a bed of rice. I like to add Texas Pete hot sauce to each bowl to make it a little more spicy.