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1
Have Chicken broth hot and ready to add to roux.
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2
Note: You may have to add hot water if the broth is not enough liquid.
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3
(if you like your gumbo thin add hot water after all ingredients are combined)
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4
Make da Roux: Mix 1 1/4 cups flour, 1 1/4 cups vegetable oil Mix above ingredients together in cast iron pot.
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Cook slowly until it turns black/brown.
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6
Stir constantly (about 30 minutes).
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7
Slowly add chopped onion, bell pepper, garlic, and celery to roux (after it has turn black/brown) and stir until vegetables are soft, about 15 minutes.
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8
Add hot chicken broth slowly, about 2 - 3 cups at a time, stirring constantly so roux mixture does not become lumpy.
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9
Chicken (prepared ahead of time)Lightly sprinkle each side with salt, black pepper, cayenne pepper, and (very lightly) flour.
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10
Preheat another skillet and add 1/4 inch vegetable oil and heat.
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11
Brown chicken in oil and set aside on paper towels to drain.
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12
Chicken does not have to be cooked at this point, just browned, it will cook the rest of the way once it is added to the roux mixture.
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13
Dump oil out of skillet, leaving crispies in skillet, and return to stove.
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14
Add 1/2 cup white wine to skillet and stir on high to deglaze the pan (about 1 minute).
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15
Add deglazed liquid to roux mixture.
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16
Debone browned chicken and cut chicken & smoked sausage into bite size pieces.
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17
add chicken & sausage into roux mixture.
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Add remaining seasonings stirring well.
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Cover and cook slowly(very low bubble) for 2 - 3 hours.
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20
Serve over rice or potato salad.
