Gumbo

by buggal1989
Gumbo "Stew of the South"
This is a hard recipe to write down. Everyone has their own special twist. I learned from my mom who learned from her mom and so on. So here it is to the best of my ability. To those who have never made gumbo before, one word - PRACTICE. And contact me through okay mail if you have any questions.
Ingredients:
1 package chicken thighs (6)1 package chicken breast (4)6 stalks celery, chopped (leaves and all)Parsley flakes to taste2 sections of a garlic clove, minced1 onion, chopped1 package of sausage, sliced (whole sausage, NOT ground)File (ground up sassafras leaf to you Yanks)FlourGrease (solid shortening)1 can chicken broth or 4 bullion cubes1 black iron skillet, small1 black iron Dutch oven, largeWater
Instructions:

Brown onions and celery in shortening.
Add sausage. Brown.
Add chicken (skinned) and brown.
Then add chicken broth or bullion cubes and 4 cups water. Add garlic and parsley flakes.
Simmer on medium until chicken falls apart. Keep adding water as it boils off to keep Dutch oven s full.
Remove chicken and cool. Debone. Chop chicken into bite sized pieces.
Melt 4 T shortening in small iron skillet. Add flour until makes a thick paste (like making gravy).
When flour is browned add 2 T of file ("fee-lay") and stir until mixed gepletely. This is your roux. BTW, it's supposed to be greenish.
Turn chicken and broth up to boil. Add roux to boiling pot of chicken and broth.
Turn down heat immediately and let simmer. Do not let boil after adding file.
Season to taste with Tony Chachere'sCreole Seasoning.
Serve with:

Cooked long grain rice and crackers.
Peeled sweet taters roasted in the oven in a little shortening, sprinkled with black pepper and salt goes especially well with this.
Add a big ole cathead biscuit served with mayhaw jelly (a small apple like fruit that grows in the swamps) to top the meal off.
Some people add okra (a green pod vegetable) or tomatoes to their gumbo.We don't likeit thataways- but you may want to try it.
You can substitute seafood for the chicken or in addition to the chicken.
Even better the next day. Freezes well (make fresh rice each time).
Gumbo is supposed to be thin sorta like soup. Serve in bowls and eat with spoons.
Season To Taste: I'd start out witha tsp (a shake or two) of your favorite seasonings mix (I use Tony's Creole Seasoning. As long as it's not lemon or rosemary, you can use almost any mix of garlic, onion, celery, parsley, pepper, etc.), and then add more - remember you can always add more, but you can't add less.
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