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Ингредиенты
- 2 lb Smoked Link Sausage, Your Favorite Kind
- 1 c. Onions, Finely Minced
- 1 c. Green Bell Peppers, Finely Minced
- 1 c. Celery, Finely Minced
- 1/2 c. All-Purpose Flour
- 1/2 c. Vegetable Oil
- 1 tsp Garlic, Chopped
- 7 c. Chicken Stock
- 2 Tbsp. File Pwdr
- 1 tsp Salt
- 1 tsp Hungarian Paprika
- 1 tsp White Pepper
- 1 tsp Garlic Pwdr
- 1 tsp Onion Pwdr
- 1 tsp Cayenne Pepper
- 1/2 tsp Dry Mustard
- 1/2 tsp Black Pepper
- 1/2 tsp Grnd Cumin
Инструкции
- This recipe is adapted from several different gumbo recipes. Gumbo is a kind of stew served over rice. It is thickened with either okra or possibly file
- (fee-lay) pwdr (grnd leaves of the sassafras tree). In the past, okra gumbo was made in the summer and file gumbo was made in the winter. Okra was used to thicken the gumbo in the summer because which was the only time fresh okra was available. Of course, these days you can get just about anything anytime of the year. File pwdr was used in the winter when fresh okra was unavailable. If you cannot abide the slimy texture of okra then you should probably omit the file. It doesn't really add in any flavor but thickens the gumbo with a slimy consistency very similar to okra. Smoke the sausage in the smoker for about 2 hrs. I like to use cherry wood when smoking sausage. When cooled, slice into 1/4 to 1/2" thick slices and set aside.
- Put the chicken stock in a large pot and put on the stove to come to a boil while you are making the roux. Combine the minced vegetables in a bowl.
- Make the roux. In a heavy pan, preferably cast iron, add in the vegetable and heat over high flame. Add in the flour and whisk constantly till the roux is a dark reddish-brown, almost black. Be careful not to let the roux burn.
- The best way is to lower the heat and whisk till the roux is the right shade. This may take 20 min or possibly so. If the roux burns you should throw it out and start over.
- When the roux is the right color dump in the minced vegetables and stir.
- Add in the seasoning mix. Cook, stirring frequently for about ten min.
- Spoon the roux mix into the boiling stock. Add in the sausage and chopped garlic. Simmer over low heat for 45 min.
- Turn off the heat and add in the file pwdr. Serve over plain cooked rice with some French bread. You can sprinkle additional file pwdr over the serving if you like.
