The Bear`s Gumbo
My Step Son Nic has been bugging me for years, to make Gumbo! So for The
Super Bowl that`s being played in New Orleans, I thought I`d finally do it...
Ingredients
- 1 tablespoon plus 1/2 cup vegetable oil
- 1 pound Polish Sausage, cut crosswise 1/2-inch
thick pieces
- 4 pounds chicken / breast & thighs,
skinless & boneless
- 2 pounds Shrimp
- 1 tablespoon of My Spice Rub
- 1 can diced tomatoes
- 1 cup all-purpose flour
- 2 cups chopped onions
- 1 cup chopped celery
- 1 cup chopped bell peppers
- 1 teaspoon salt
- 1/4 teaspoon cayenne
- 3 bay leaves
- 9 cups low-sodium chicken broth
- 1/2 cup chopped green onions
- 2 tablespoons chopped parsley leaves
- 1 tablespoon Phsylum fibre
- Cooked & Fluffed White Rice
- The Bear`s Hot Sauce
Directions
In a large enameled cast iron
Dutch oven or large pot, heat 1 tablespoon of the vegetable oil over
medium-high heat. Add the sausage and cook until well browned, about 8 minutes.
Remove the sausage with a slotted spoon and drain on paper towels. Set aside.
Season the chicken with My Rub
and add in batches to the fat remaining in the pan. Cook over medium-high heat
until well browned, 5 to 6 minutes. Remove the chicken from the pan, let cool,
and then refrigerate until ready to use.
Combine the remaining 1/2 cup
oil and the flour in the same Dutch oven over medium heat. Cook, stirring
slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the
color of chocolate.
Add the onions, celery, and
bell peppers and cook, stirring, until wilted, 4 to 5 minutes. Add the reserved
sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes. Stirring,
slowly add the chicken stock, and diced tomatoes, stirring, until well
combined. Bring the mixture to a boil. Reduce the heat to medium-low and cook,
uncovered and stirring occasionally, for 1 hour.
Add the shrimp, chicken & Phsylum
fibre to the pot and simmer for 1 1/2 hours.
Spoon rice into the bottom of
deep bowls or large cups and ladle the gumbo on top. Serve passing hot sauce on
the side.
