GUMBO BASE

By Beefman-2

Ingredients

• 1 CUP VEGETABLE OIL
• 1 CUP ALL PURPOSE FLOUR
• 1 1/2 CUP CHOPPED ONIONS
• 1 CUP CELERY
• 1 CUP CHOPPED BELL PEPPER
• 1 1/2 TSP SALT
• 1/4 TSP CAYENNE PEPPER
• 3 BAY LEAVES
• 6 CUPS WATER OR CHICKEN BROTH
• 1 TSP RUSTIC RUB
• 2 TBSP CHOPPED PARSLEY
• 1/2 CUP GREEN ONIONS
• 1 LB SMOKED SAUSAGE CUT 1/2 INCH SLICES
• 1 LB CHICKEN BREASTS 1 INCH CHUNKS
• RUSTIC RUB
• 4 TBSP PAPRIKA
• 1 1/2 TBSP CAYENNE
• 2 TBSP GROUND BLACK PEPPER
• 3 TBSP GARLIC POWDER
• 1 1/2 TBSP ONION POWDER
• 2 TBSP COARSE SALT
• 1 TBSP DRIED OREGANO
• 1 TBSP DRIED THYME

Preparation

Step 1

1) PREPARE ROUX, COMBINE OIL AND FLOUR IN A LARGE PAN OVER MEDIUM HEAT, STIRRING CONSTANTLY FOR 20 - 25 MINUTES TILL DARK BROWN, COLOR OF CHOCOLATE.

2) ADD ONIONS, CELERY AND BELL PEPPERS, CONTINUE TO STIR, ADD IN REMAINING SEASONINGS AND LIQUID CONTINUE TO STIR. BRING TO A BOIL THEN REDUCE AND SIMMER FOR 1 HOUR

3) MEASURE AND MIX TOGETHER RUSTIC RUB PLACE IN AIR TIGHT CONTAINER. SPRINKLE ON CHICKEN AND COOK TILL BROWN. THEN ADD TO STOCK ALONG WITH SAUSAGE. ALLOW TO SIMMER FOR 2 HOUR.

4) MAKE YOUR FAVORITE RICE AND SERVE. LAYERED RICE ON BOTTOM AND GUMBO ON TOP