Po Man's Gumbo
From the gumbo Queen, Chef Carolyn Shelton
1 Large Hen (cut up)
1 lbs. Smoked Sausage
1 Onion, chopped
1 Bell Pepper, chopped
2 Cloves Fresh Garlic
1 Cup Celery, chopped
3 Quarts Water
2 Sticks Butter
1 Jar Roux Mix (Kary's is the best roux on the market) or 1 cup of white flour
½ Cup Fresh Parsley and Green Onions
Freshly cooked rice
Alexandra Kennon
Method:
Season your chicken with a good Creole seasoning, a little salt and pepper (optional), and let sit for a couple of hours or overnight. Brown chicken on each side in a cast iron or heavy skillet for thirty minutes. In large stock pot, place three quarts of water. When water begins to boil, drop the chicken in. This will create a "rich stock water".
To make a good roux, melt butter in a cast iron skillet, and then add a half jar of roux mix. Stir constantly over medium heat to prevent scorching. When roux is a perfect nutty brown color, add chopped vegetables. Sauté roux/vegetable mixture for about five minutes. Now take the roux mixture and add to chicken stock pot. Boil vigorously. Cook for a good forty-five minutes to an hour, letting these flavors blend. When the flavor is where you want it, you're ready to serve. Put two large scoops of rice in a bowl, and pour gumbo over. Sprinkle parsley and green onions on top. Enjoy!
[Read more about Carolyn Shelton in this profile from our April 2021 issue.]
