* 1 whole chicken (I used a corn poularde) * 300g sausages (I used Polish sausages) * 100g onions * 100g celery * 100g green bell pepper * 3 garlic cloves * 300g water * 200g lard * 200g flour * dried thyme, bay leaves, parsley * salt, pepper, tabasco
Method
* Low-heat lard in a pot and gradually add flour, stir so it won’t burn (after 30 to 60 minutes the roux will have a medium brown color) * Cut the greens and add to the pot along with the herbs * Pull skin off chicken and discard; cut chicken into pieces; add to the pot along with the water, cook for 60 minutes * Remove the chicken, cut meat off bones and into small shreds, return meat to the pot * Add sausages, tabasco, salt and pepper, cook for 60 minutes, add water if necessary
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Gumbo
Ingredients
* 1 whole chicken (I used a corn poularde)
* 300g sausages (I used Polish sausages)
* 100g onions
* 100g celery
* 100g green bell pepper
* 3 garlic cloves
* 300g water
* 200g lard
* 200g flour
* dried thyme, bay leaves, parsley
* salt, pepper, tabasco
Method
* Low-heat lard in a pot and gradually add flour, stir so it won’t burn (after 30 to 60 minutes the roux will have a medium brown color)
* Cut the greens and add to the pot along with the herbs
* Pull skin off chicken and discard; cut chicken into pieces; add to the pot along with the water, cook for 60 minutes
* Remove the chicken, cut meat off bones and into small shreds, return meat to the pot
* Add sausages, tabasco, salt and pepper, cook for 60 minutes, add water if necessary