- 5 tablespoons browned flour
- 2 cans (14 1/2 ounce) chicken stock
- 1 teaspoon paprika
- 1 teaspoon thyme, dried
- 12 teaspoon onion powder
- 12 teaspoon garlic powder
- 12 teaspoon dry mustard
- 12 teaspoon pepper
- 12 teaspoon salt
- 1 pinch chili powder
- 1 pinch white pepper
- 1 green bell pepper, chopped,
- 12 onion, chopped,
- 2 celery ribs, chopped,
- 2 garlic cloves, minced,
- 2 chicken breasts, cubed
- 12 lb kielbasa, sliced,
DirectionsIf youre making seafood gumbo then shell the shrimp and steep shells in chicken stock about 20 minutes.
Heat a steel pan over medium heat about 3 minutes.
Add flour and whisk constantly so it wont burn.
It may be a good idea to turn on the vent as it will smoke some.
When it gets to a light brown its done (about 12 minutes).
Pull off the heat and either put it in a bowl to cool or continue whisking until the pan cools a little, or it will continue to cook or burn.
Heat a large non-stick pan or iron skillet over medium heat for four minutes.
Add the celery, bell pepper, onions and seasoning.
Stir to mix well.
Add 1/4 cup chicken stock, mix and let it cook down.
When the stock has evaporated let the veggies cook, undisturbed, for one minute.
Youll do this a total of three times.
Each time the flavor will become more intense.
So at the end of this process you will have added 3/4 chicken stock.
Add 1/2 cup more stock and the browned flour.
This will make a paste.
Let is sit for one minute undisturbed.
This is browning the flour a little more.
Now add the rest of the stock and mix well.
If youre making chicken gumbo, add youre cubed chicken and sausage slices now.
Cook for 20-30 minutes, uncovered.
If youre making Seafood Gumbo then just add sausage slices and cook for 20 minutes.
Then add your shrimp and crab and cook for 10 more minutes.