Uncle Young's Gumbo

This is so, so yummy!  The hardest part is making the roux, you have to stay there stirring and when it has that almost burnt smell, you have got it!  JUST KEEP STIRRING!  Thank God Young likes to make this I don’t have the patience!  Takes about 30 minutes to get to this color.

THE ROUX

4 Chicken Thighs, skin-on
4 Chicken Drumsticks, skin-on
1 lb Smoked Polish Sausage, sliced
1 lb Frozen Uncooked Shrimp, peeled & de-veined
1/2 cup Onion chopped,  yellow or white
1/2 cup Green Onion sliced
1/2 cup Bell pepper, chopped
8 Garlic Cloves, Chopped
1/2 cup Celery chopped
8 oz Okra, frozen
8 cups Chicken Broth
1 Tbsp Gumbo Filé Powder
8 cups White Rice uncooked
3/4 cup Vegetable oil
1 cup Flour
Salt, to taste
Pepper, to taste
Red Pepper Flakes, to taste

PREP WORK

1. Dice onions, bell pepper, celery.  Chop the garlic.  Slice green onions.  Season 1/2 cup of flour with salt, pepper & red pepper flakes, to taste.  Dredge chicken in seasoned flour.

COOKING INSTRUCTIONS

1. Heat 2-4 tablespoons of oil, brown both sides chicken, remove and drain fat.

MAKING THE ROUX

1. Add 1/2 cup of vegetable oil to pan to make the roux, gradually add 1/2 cup of flour, stir continuously for approximately  30 minutes, very important to keep stirring or it will burn, until the roux becomes a dark mahogany/chocolate color.

2. Add the Trinity (onions, celery & bell pepper) stir until coated.

3. Add Chicken Broth bring to a boil.

4. Reduce heat to a simmer, add chicken, add the garlic, simmer approximately 1½ - 2 hours until chicken is tender.

5. Cook rice as per package instructions while chicken is simmering

6. Add Smoked Sausage.

7. Add Okra

8. Add Shrimp about 5-6 minutes before serving .

9. Add 1/4 cup of green onions to hot mixture, reserve the rest for garnish.

SERVING (picture shown is individual plate, can also be served family style)

1. Press 1/2 cup of cooked rice into a small rounded bowl, dump molded rice into the middle of each persons serving plate.

2. Spoon Gumbo around the rice, giving each person chicken, sausage & shrimp and the sauce.

3. Sprinkle remaining green onions on top of each dish.

Servings: 8