-
1
The fat used in roux may be butter, shortening, lard, oil or even bacon drippings.
-
2
Combine fat with an equal amount of flour 1/2 cup (125 ml) of each will make a good amount, and any excess can be stored in the refrigerator.
-
3
Melt the fat in a black skillet over low heat.
-
4
When warm and fluid, sprinkle the flour in a little at a time, stirring constantly until brown (this could take 20-30 minutes).
-
5
Immediately remove from heat.
-
6
If it burns even slightly, throw it out and start over again.
-
7
Roux adds flavor and thickness to a dish.
-
8
Put 3 quarts (2850 ml) of water into medium stock pot with roux, bring to a boil.
-
9
Lower fire and add chicken and sausage, Tony Chachere's seasoning, vegetables (onions, green pepper, celery, parsley and garlic) and return to a boil.
-
10
Add file, lower fire and let simmer one to two hours.
-
11
Meanwhile, add turkey parts and broth to the stock pot, and let simmer for an hour or two.
-
12
30 minutes before serving, add shrimp to the gumbo.
-
13
Meanwhile, take 4 cups (950 ml) raw rice, rinse thoroughly to get the starch out.
-
14
Place in electric rice cooker, and cover with water.
-
15
(Mildred says to put water only up to the first knuckle of your index finger.)
-
16
Add cooking oil to keep the rice from sticking.
-
17
Serve gumbo on top of cooked rice.
