Ingredients
- eput chicken on to boil with canned tomatoes & 8cups water with 2 whole bay leaves
take 1cup flour 1/4 cup olive oil and 1/8 cup butter combine in a cast iron skellet thus making a roux. brown roux ingredients getting them as dark as possible whitout burning. the roux must be constantly stirred to prevent burning
.
This part can be done 24hr in advance.
chop raw vegetables fairly fine set aside
chop sausage set aside
remove cooked chicken from boiling water let cool chop into bite size pieces set aside
take about 4-5 cups chicken broth plus 1 cup plain black coffee add to roux mix well pour this mixture back into chicken and tomato stock then add in all vegetables
when vegetables are done add in sausage, chicken ,shrimp
and gumbo file powder.
Remove from heat as soon as shrimp are done serve with rice of your choice and hot sauc
Description
Makes 30 1 Cup Servings
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