The Bear`s Gumbo

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.