Glenmora Gumbo
1/2 cup oil
3 Tbsp. flour
1 lb. andouille sausage
1 medium onion, chopped
1 medium green pepper, chopped
2 stalks celery, chopped
1 red bell pepper, chopped
1 Tbsp. butter
1 tsp. garlic
1 tsp. thyme
1/2 tsp. black pepper
1 1/2 tsp. salt
2 bay leaves
Pinch crushed red pepper
2 cups chicken stock
1 cup diced chicken
Heat oil in a saucepan. Add flour and cook until flour turns a dark brown. Set
aside.
In another saucepan, saute andouille sausage, onion, celery, bell peppers,
garlic, and seasonings in butter for about 10 minutes. Add chicken stock and
simmer for 10 minutes. Let mixture come to a good boil. Add roux and simmer for
one hour. Add in one cup of diced chicken. Serve gumbo over hot rice.
HUGS JANET
"In our hands we hold today; In our dreams we hold
tomorrow; In our hearts we hold forever".
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