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1
Place chicken broth in a saucepan and bring to a simmer over medium heat.
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2
Cover the pot; remove from heat.
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3
In a large, heavy stockpot heat peanut oil over medium heat.
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4
Add onion, tomato, bell pepper, celery, garlic, bay leaves, thyme and oregano, and saute, stirring frequently, for about 20 minutes or until vegetables are soft.
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5
Add smoked chicken, shrimp, creole seasoning and cayenne pepper to vegetables, and cook for 5 minutes, stirring frequently.
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6
Gradually stir in the precooked roux 1 tablespoon.
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7
at a time, stirring constantly.
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8
Slowly add the warm broth to the stockpot, 1.2 cup at a time, stirring well to incorporate.
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9
Adjust seasoning to taste.
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10
Lower the heat and simmer the gumbo for 30 to 40 minutes, stirring from time to time.
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11
Serve immediately over hot rice and pass hot pepper sauce at the table.
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12
FAT- FREE ROUX (Makes 2 cups)
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13
Store excess in an airtight container in the refrigerator or freezer.
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14
It will keep indefinitely.
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15
Preheat oven to 375F (190C).
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16
Place 2 cups all-purpose flour in a heavy roasting pan and put it in the oven.
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17
When the flour begins to brown, after about 25 minutes, open the oven and stir with a wooden spoon, breaking up any lumps.
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18
Continue to stir the flour every 5 minutes, for about an hour, or until it turns a nut-brown color.
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19
Remove the roux from the oven and let it cool.
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20
When cool, strain the roux through a sieve to remove any lumps.
