re: Bell peppers in a gumbo

i like taking my time.... its done now. I need a bigger pot for doing gumbo. Mom and dad always had a big arse pot for gumbo.... have the emeril stainless pots and the big one isnt quite big enough for sausage and a whole chicken. Speaking of.... i need to find a place I can buy hens around here for gumbo. People only have damn fryers, you can't get good enough flavor with them. They cook to fast.

I live near pecue.... Don't shop at albertsons.
Oh yeh.... That's a gizzard in the middle.

Sometimes, the camera shots are deceiving on the color, that looks really really light colored for gumbo. It looks sort of orange on my computer. Light orange. What color was your roux?

Yeah...I had the flash on with mine, the gumbo definitely wasn't yellow..roux was dark brown..either way this thread has turned against me, sometimes I forget who I'm dealing with over here

Sorry. I missed those. Cameras and light mess things up. Mine is a very dark brown.

quote:

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Someone needs to fix the flagship gumbo recipe of the TD recipe book version 5. That calls for onions only!

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This should fix that...........

TREEDAWG'S CHICKEN & SAUSAGE GUMBO

INGREDIENTS:

2 Whole Chickens
(Leftover Turkey can be substituted)
1 Lb. Sausage
5 Yellow Onions Chopped
4 Bell Peppers Chopped
3 Bunches Green Onions Chopped
1 Bunch Celery Chopped
1 Clove Garlic (1 Tsp. Chopped)
5 Bay Leaves
1 Lb. Sliced Okra
½ Cup Lea & Perrins
2 Cups Oil
2-1/2 Cups Flour
Salt, Black Pepper, Red Pepper, White Pepper, Garlic Powder
Rice, French Bread, Tabasco, File’


RECIPE:

1) Make a Stock:
- Use a 4 Gallon Pot and 2 Gal. Water.
- Add Bay Leaves, 3 Tbs. Salt, 1 Tbs. Garlic Powder, 1 Tsp. each of
Red, Black and White Pepper, 1 Onion and 3 Stalks Celery.
- Add cut up Chicken and/or Turkey Leftovers. Use everything including
giblets. I save bags of Poultry scraps in my freezer for making Stock
(Skin, Tails, Wing Tips, Carcass/Scraps, etc.).
- Cover and cook slow until meat is ready to de-bone (about 1 hour)
and let cool.
- Remove all unwanted skin, bones, etc.
- De-bone Chicken and set aside in fridge for later.

2) Slice Sausage 1/4" Thick, brown in deep sided Skillet and set aside
for later. Reserve rendered grease.

3) Make a Roux:
- Add 2 Cups Oil to rendered Sausage grease on low heat.
- Gradually whisk in 2-1/2 Cups Flour to heated oil.
- Stir frequently for 1 to 1-1/2 hours until the Roux is Dark Brown.
- Add Lea & Perrins to Roux and blend.

4) Saute chopped Onion, Bell Pepper, Celery in Roux. These should be
chopped and seasoned with Tony’s prior to starting.

5) Add Roux/Veggies to boiling Stock. Add water as needed. Chicken
Broth can be substituted for water if desired.

6) Add Sausage, Okra and Garlic. Add all Green Onion except for about
½ cup to be saved for Garnish. Cover and cook on low heat for 1-1/2
hours stirring occasionally. Add seasoning to taste and water as
needed.

7) Cut Chicken into bite size pieces and add to Gumbo. Cover and cook
on low heat for ½ hour.

8) Serve over Rice, with Green Onions for Garnish and sliced French
Bread. I always provide Tabasco and File for those who like it (if you
don’t, someone will ask).

this is basically my method. maybe i am the only one but when i add the veggies to my roux to cool it down it just turns to a clumped up mess. looks like dog crap with onions and peppers in it. should i be using more oil? my ratio usually ends up at almost 2 to 1 flour to oil.