1 whole fryer, cut up
1 lb of rabideauxs or deer sausage, sliced
Salt, to taste
Garlic powder, to taste
1/2 jar old fashioned dark roux (We use "Savoies")
2t Gumbo file (We use "Tex Joy")
1/2 cup Louisiana hot sauce
2 T Parsley
3 T Minced Garlic
1 T Black Pepper
1/2 t Red pepper
2 bags of seasoning blend
In a large gumbo pot fill it half way full with warm water, add a generous amount of salt to the water (to help it boil faster), cover with lid and put on high heat.
Put the roux in the microwave for 30 seconds so that it's easier to spoon out of the jar. If you have a new jar, make sure that you pour the grease out of the jar before scooping it out. Left: Make sure that all of the roux dissolves. Right: What it should look like once it's all dissolved.
Add the roux one heaping tablespoon at a time and stir it in, the water begins to bubble so make sure that your pot doesn't overflow. You may have to turn the heat down until the water calms down some. Stir the roux and water until the roux completely dissolves.
Once the roux dissolves add the Louisiana hot sauce, gumbo file, parsley, minced garlic, black pepper, red pepper, seasoning blend, and sausage to the boiling water.
While this is cooking, you can cut up and season your chicken.( How to: Cut up a whole chicken:Collapse )
Once you have the chicken cut up, put it in a pan and sprinkle generously with garlic powder, black pepper, and salt. Rub the chicken to make the seasoning stick to the chicken. Add the chicken pieces to the gumbo and boil for an hour on medium heat.
Taste it to see if it needs anything. Then cut up green onions we use two stocks of green onions and add them to the gumbo. Boil for another 30
minutes or until green onions are tender. Serve with rice and potato salad.