Po Man's Gumbo

From the gumbo Queen, Chef Carolyn Shelton

by

IMG_0420.jpg

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

Main Dish

Louisiana cuisine

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.]