Rich and wonderful

A most favorite place to dine in New Orleans – The Court of Two Sisters.  Here is their awesome Gumbo recipe.  Don’t let it intimidate you … it’s easier than it looks.

Ingredients

3 cups diced white onions, plus one quartered
2 cups bell pepper, diced
2 cups diced celery, plus one stalk
1 clove garlic, minced
3 cups flour
1 lb. margarine or 1 cup of oil
1 1/2 tsp. thyme
1 bay leaf
1 tsp. ground cloves
1 1/2 tsp. cayenne pepper
1 tsp. basil
4 tbs. salt
1 1/2 tsp. black pepper
3-4 green onions, diced
1 lb. Andouille sausage (use smoked sausage for milder flavor)
1 2 1/2 to 3 lb. chicken, quartered
1 1/2 gallons water
White or brown rice
Diced scallions or minced parsley

Directions

Quarter and cook chicken on low boil covered with 6 quarts water in heavy stockpot, adding one quartered white onion and one celery stalk, for 1 to 1 1/2 hours. Drain and cool chicken, preserving the stock. Pick chicken clean, discarding skin and bones, and set meat aside. Separately dice and cook sausage in a skillet, drain completely, and set aside. Finely dice all vegetables.
In a large skillet, heat margarine or oil over medium high heat, slowly whisking in flour until fully absorbed. Stir constantly to avoid scorching for about 30 to 40 minutes until roux achieves a nut-brown color, then add vegetables to roux and cook until limp. Add roux and vegetables to heated chicken stock. Roux mixture and stock should be approximately the same temperature to avoid over boiling or separating. Stir in herbs and spices (except salt and pepper), mixing well, and simmer for 30 to 40 minutes. Add salt and pepper as recommended, or to taste, last. Allow gumbo to cool slightly before adding diced chicken and sausage. Yields 2 gallons.

Serving Suggestions: Gumbo gathers flavor when allowed to “set” for 24 hours. Reheat slowly to avoid overcooking chicken and sausage. Serve in bowl over 1/2 cup of white or brown rice. Garnish with diced scallions or minced parsley.