Katz Gumbo

[GarnetTigerMom]

KATZ GUMBO

Prep: 1 hr. Cook: 4 hr., 30 mins Ready in: 5 hr., 30 mins

Ingredients:

5-6 LBS CHICKEN
2 LBS SMOKED SAUSAGE (RING)
2 LG BOXES CHICKEN STOCK
4 BUNCHES GREEN ONIONS
2 BUNCES CELERY
4-5 YELLOW ONIONS
2 RED BELL PEPPERS
2.5 C VEGETABLE OIL
2 C FLOUR
1 JAR GUMBO FILET (FOUND IN SEASONINGS)
2 T SALT (I PREFER SEA SALT)
2 T COURSE GROUND PEPPER
2 T GARLIC POWDER
2 T PAPARIKA
2 T ONION POWDER
2 T OREGANO
2 T CAYENNE PEPPER
2 t THYME
4 BAY LEAVES

Cooking Instructions:

WASH CHICKEN PIECES. SPEAD ON A LARGE PLATTER. CUT UP THE SAUSAGE IN BITE SIZE PIECES.--SET ASIDE ON ANOTHER PLATE. IN A SMALL PLASTIC BOWL WITH A LID COMBINE THE SALT BLACK PEPPER GARLIC POWDER, PAPRIKA , CAYENNE , OREGENO AND ONION POWDER & THYME-COVER WITH LID AND SHAKE WELL AND SET ASIDE.

SPRINKLE 1/3-1/2 OF THE SEASONING MIXTURE OVER THE CHCKEN PIECES-- COVER AND RETURN TO THE FRIDGE.

PREPARE THE VEGGIES-- WASH AND TRIM OFF THE YUCKY PARTS. CHOP ALL OF THE GREEN ONIONS (TOPS AND BOTTOMS) AND SET ASIDE.IN COVERED BOWL. CHOP 3 OF THE LARGE YELLOW ONIONS, BOTH BUNCHES OF CELERY--BE SURE TO THE TOPS OF THE CELERY AS SOME OF THE BEST FLAVOR COMES FROM THE LEAVES! CLEAN OUT THE BELL PEPPERS AND CHOP UP ALSO--COMBINE THE YELLOW ONIONS CELERY AND THE PEPERS IN A LARGE BOWL COVER AND PUT IN THE FRIDGE QUARTER THE OHER 1-2 ONIONS AND SET ASIDE

NOW IT IS TIME TO PREPARE THE ROUX. IN A SKILLET TAKE 2 CUPS OF VEG OIL BEGINE HEATING AT A LOW MEDIUM HEAT. WHISK IN THE TWO CUPS OF FLOUR--(IT WILL MAKE AN OILY LOOKING PASTE!). WITH A WOODEN SPOON AND A WOODEN SPATULA CONTINUE STIRRING AND SCRAPING THE MIXTURE AS IT TURNS BROWN. THE TRICK TO MAKING GREAT GUMBO IS THE ROUX. IT IS IMPORTANT TO STIR CONTINUOUSLY SO THE MIXTURE IS NOT SCORCED. IF YOU SCORCH THE MIXTURE -- THROW IT AWAY AND START OVER. CONTINUE UNTIL IT IS A DARK CHOCOLATE BROWN. IT IS MY OPINION THAT THE DARKER THE ROUX THE BETTER THE GUMBO. WHEN YOU GET IT GOOD AND DARK SET ASIDE--CONTINUE STIRRING UNTIL IT COOLS DOWN AS IT CONTINUES TO COOK FOR A SHORT WHILE.

TAKE THE CKICKEN OUT OF THE FRIDGE UNCOVER AND DUST WITH FLOUR

IN A LARGE POT (ABOUT 4-5 GALLONS) ADD ABOUT 1/2 C OIL. BROWN THE SAUSAGE DRAIN AND SET ASIDE. BROWN THE PIECES OF CHICKEN AND SET ASIDE.

IN THAT SAME POT KEEP ALL OF THE "DRIPPINS" AS LONG AS THEY ARE NOT BURNED. IF THEY ARE BURNED EMPTY AND RINSE.

ADD THE CHICKEN COVER WITH ENOUGH WATER TO COVER AND BRING TO A BOIL. ADD THE QUARTERED ONION & BAY LEAVES. AFTER THE MIXTURE COMES TO A BOIL LOWER THE TEMP A BIT AND COOK THE CHICKEN. ADD THE YELLOW ONIONS CELERY AND THE BELL PEPPERS. YOU CAN ALSO SMASH SEVERAL PIECES OF FRESH GARLIC AND ADD TO THE BOILING MIXTURE. COOK UNTIL THE CHICKEN IS DONE. TAKE OFF OF THE HEAT AND REMOVE THE CHICKEN LET THE CHICKEN COOL A BIT DEBONE.

BACK TO THE ROUX--TAKE A PAPER TOWEL AND GENTLY SOAK SOME OF THE OIL THAT IS STANDING ON TOP OF THE MIXTURE. THEN ADD THE ROUX A FEW LARGE SPOONFULS AT A TIME STIRRING SO THAT IT DISSOLVES. YOU MIGHT WANT TO A SPATULA OR A SPOON WITH SLITS TO HELP WITH MIXING THE ROUX. GET THE ROUX ALL MIXED IN--IT WILL BE A BIT THICK--LIKE REAL THICK GRAVY- SO..ADD CHICKEN STOCK UNTIL IT IS THE DESIRED THICKNESS--EVERYONE LIKES IT DIFFERENT-ADD THE REST OF THE SEASONING LEFT OVER IN THE PLASTIC BOWL. ADD THE MEAT-- STIR-- LET COOK A BIT SO THAT EVERYTHING IS MELDING TOGETHER--JUST DELICIOUS!. TAKE OFF OF THE HEAT.

NOW THE FINAL STEP IS TO ADD THE GUMBO FILET--NOT EVERYONE LIKES IT IN THE POT BUT I DO--THE MORE THE BETTER. ADD ABOUT 5 T & STIR-- LET IT SET. IF ANYONE WANTS MORE SPICES THEY CAN ADD IT TO THEIR BOWL.

SERVE OVER A BOWL OF HOT RICE.

HERE AT MY HOUSE WE LIKE TO ADD A SCOOP OF FRESH POTATO SALAD TO A BOWL OF GUMBO (LEAVE OUT THE RICE). IT IS GREAT WITH GARLIC BREAD. PUT MORE FILET ON THE TABLE--AND ALWAYS HAVE A BOTTLE OF LOUISIANNA HOT SAUCE AVAILABLE. ENJOY

Notes:

THIS IS MY FAVORITE GUMBO RECEIPE. I CONSIDER IT MODERATELY DIFFICULT--MOSTLY TIME CONSUMING. BUT IT IS SO WORTH IT.