Recipe for GUMBO - Martinsville Bulletin

GUMBO
Entrees
Contributed by: Shar Peitz
Ingredients: Part 1: 1 whole chicken 8 cups water 2 medium onions, quartered 2 ribs of celery, cut into large pieces 2 bay leaves 1 tsp. cayenne pepper or Cajun seasoning Part 2: 11â�„2 cups vegetable oil 11â�„2 cups flour 2 cups chopped onions 1 cup chopped bell pepper 1 cup chopped celery 1â�„2 pound andouille or Polish sausage, finely chopped 1 pound andouille or Polish sausage, cut crosswise into 1â�„4-inch slices 1 small package frozen cut okra 2 TBS chopped green onion 2 TBS parsley, chopped Cooked rice, for serving
Part 1: Place all of the ingredients in a large pot. Simmer, partially covered, for two hours. Remove the chicken and strain and reserve the broth. When cool enough, pick the meat from the chicken into bite-size pieces. Part 2: In a heavy pot, over medium heat, combine oil and flour. Cook, stirring constantly, until the mixture is a dark chocolate brown (about 25 minutes). Add onions, peppers, celery and the chopped sausage. Cook, stirring, until the vegetables are soft. Add the reserved chicken broth and bring to a simmer. Cook, uncovered, for about 11â�„2 hours. Add chicken, sliced sausage and okra. Cook 15 minutes. Remove from the heat and let sit 5 minutes. Skim any fat that has risen to the surface. Stir in the green onions and parsley. Serve over steamed rice.
(This recipe was contributed as part of a "Cook of the Week" feature.)