Red Roux

 

 

Gumbo is a dish that originated in Southern Louisiana. Gumbo has been categorized by the type of thickener used, in this case, the “roux” or French base made of flour and fat. While some are made of fish or shellfish, this version consists of a strongly flavored stock, meat, vegetables (The Holy Trinity = onion, bell pepper, and celery) including okra and a seasoned dark roux.

In a large pot or stock pot over medium heat, sauté the onion, celery, bell pepper and okra until softened 7-10 minutes. Add the garlic and Red Roux, mix until the roux is softened. Be Careful. Do not burn the roux! Add stock, (This is when I switch to a whisk to prevent lumps and burning) whisk or stir slowly building the base until you have the desired thickness. If the gumbo is too thick, add more stock, if it too thin, reduce over medium heat until desired thickness. Add the sausage and continue to cook on low heat for 15-20 minutes. Add chicken and turn off heat while chicken warms through, about 5 minutes. Serve over rice. Garnish with chopped scallions or Italian parsley.

 Gumbo - Y= 10- 6 oz servings w/ rice 

 

- 4 lb cooked chicken, boned and cubed
- 2 lb Andouille sausage, ¼” slice
- 2 C onion, medium dice
- 2 C celery, medium dice
- 2 C bell pepper, medium dice
- 2 T garlic, minced
- 4 T Olive oil
- 1 lb okra, medium dice
- 2 qt chicken stock
- 4 oz Red Roux
- S/P TT

 

 

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