Gumbo By Ron Gaudet

• ROUX:
• 4 cups flour
• 3 cups oil
• 1 cup semi-sweet white wine
• GUMBO:
• 1/2 link Holmes Pecan Smoked Sausage
• 2 lbs chicken (about a whole chicken)
• 3 small onions
• 2 small bell peppers
• 3 stalks celery
• 3 cloves garlic
• 1 quart chicken stock
• 1 quart water

1. ROUX:
2. In a medium fire, put oil in pot.
3. While continuously stirring, add a cup of flour at a time about a minute apart.
4. Stir until roux has color of peanut butter to dark chocolate.
5. When cooked enough, add a cup of semi-sweet wine to stop cooking.
6. Reserve.
7. GUMBO:
8. Cut sausage into small pieces.
9. Using bacon grease or veggie oil, saute sausage until brown. Reserve.
10. Saute chicken until brown. When cool, cut into bite-sized pieces. Reserve.
11. Saute veggies until translucent. Add water when needed to keep from sticking.
12. Timing of veggies is one minute then add the next veggie until done.
13. Now add chicken stock, water and 4 tablespoons roux.
14. Ensure that you get all drippings at bottom of pot.
15. Simmer for 30 minutes.
16. Add meat and simmer until cooked through.
17. Serve over white rice.

roux, flour, oil, semisweet white wine, gumbo, sausage, chicken, onions, bell peppers, stalks celery, garlic, chicken, water

Taken from www.epicurious.com/recipes/member/views/gumbo-by-ron-gaudet-50140268 (may not work)