- Melt the butter and add flour, cook over medium heat, stirring slowly and constantly for 20 to 25 minutes, to make a dark roux. (the color of dark chocolate).
- Combine the rice, water, butter, salt, and bay leaf and bring to a boil over high heat, Reduce heat to low, cover, and simmer until all the liquid is absorbed. Uncover and fluff the rice with a fork, discard bay leaf.
1 pound Jacob’s world Andouille sausage, cut crosswise l/2-inch thick pieces
3 pounds chicken breast, roasted with Creole seasoning, and diced when chicken is done cooking
1 pound of crawfish tail meat
2 cups chopped yellow onion
1 cup chopped celery
1 cup chopped red bell pepper
1 1/2 cup okra cut in half
1 teaspoon salt
1/4 teaspoon cayenne pepper
3 each bay leaves
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
3 cups chicken stock
3 cups beefstock
1/2 cup chopped green onion
- In a large pot add 3 tablespoons of vegetable oil, and heat over medium heat.
Add sliced sausage, yellow onions, celery, red bell pepper, salt and pepper, and all other spices. Let the ingredients cook until wilted. Add the dark roux stirring into the vegetable mix. Add the chicken and beef stock then bring mix to a boil stirring slowly. Reduce the heat to medium-low and add the diced chicken and crawfish meat, cook uncovered, stirring occasionally, for I hour.
To Serve:- Place white rice on bottom of bowl and spoon gumbo over the top. Garnish with chopped green onions.