Ingredients-
15 cups chicken stock
1 cup Flour
1 cup Vegetable Oil
2 cups chopped sweet onion
2 cups chopped celery
2 cups chopped bell pepper
2.5 .lbs cubed chicken breast
1 .lbs chopped deer sausage
Favorite Creole Seasoning (I use Tony Chachere's)
1/2 cup favorite bourbon
2 teaspoons Kitchen Bouquet
2 tbs of butter
Directions-
Roux:
In a large stock pot combine oil, one tablespoon of seasoning and flour using a medium heat and continuously stir until a peanut butter color (Could take as long as 40 minutes). Once your roux is done turn off heat and continue to stir another 10 minutes. Let rest and brown chicken and sausage.
Browning Chicken and Sausage:
In a large wok or sauce pan throw in half butter and turn burner on to medium high heat. Once butter is melted throw in sausage and half bourbon then cook until browned with a bit of singe on edges. Remove sausage and throw in pot with roux. Add other half of butter and throw in chicken and half of bourbon and brown. Once done drain into pot with roux.
Sweating Trinity:
In wok or saucepan sweat onion, celery and bell pepper with just a bit of creole seasoning over the top. Once tender add to pot with roux etc.
Cooking Gumbo:
Add 15 cups of chicken stock and bring to a boil. Once boiling reduce heat and let cook for 2 hours. Season to taste with rest of creole seasoning and serve over cooked rice.
15 cups chicken stock
1 cup Flour
1 cup Vegetable Oil
2 cups chopped sweet onion
2 cups chopped celery
2 cups chopped bell pepper
2.5 .lbs cubed chicken breast
1 .lbs chopped deer sausage
Favorite Creole Seasoning (I use Tony Chachere's)
1/2 cup favorite bourbon
2 teaspoons Kitchen Bouquet
2 tbs of butter
Directions-
Roux:
In a large stock pot combine oil, one tablespoon of seasoning and flour using a medium heat and continuously stir until a peanut butter color (Could take as long as 40 minutes). Once your roux is done turn off heat and continue to stir another 10 minutes. Let rest and brown chicken and sausage.
Browning Chicken and Sausage:
In a large wok or sauce pan throw in half butter and turn burner on to medium high heat. Once butter is melted throw in sausage and half bourbon then cook until browned with a bit of singe on edges. Remove sausage and throw in pot with roux. Add other half of butter and throw in chicken and half of bourbon and brown. Once done drain into pot with roux.
Sweating Trinity:
In wok or saucepan sweat onion, celery and bell pepper with just a bit of creole seasoning over the top. Once tender add to pot with roux etc.
Cooking Gumbo:
Add 15 cups of chicken stock and bring to a boil. Once boiling reduce heat and let cook for 2 hours. Season to taste with rest of creole seasoning and serve over cooked rice.
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