The Gumbo

• 2 Rotisserie chickens meat removed & torn into 1-inch pieces. Reserve skin & bones for broth.
• 1 pound Andouille sausage cut long ways down the middle & sliced in 1/2" pieces.
• 1/2 pound small shrimp peeled and cleaned about 20 & 1/2 lb bay scallops-(optional)
• 4 catfish fillets Blackened (optional)
• 2 18oz boxes Campbell's southwest corn chowder soup.
• 2 large onions chopped course
• 3 stalks celery, cut long ways down the middle & chopped in 1/4" pieces.
• 6-8 Hot cherry peppers in vinegar seeded, drained and chopped fine.
• 4 cloves garlic chopped fine
• 1 bunch scallions chopped.
• 1 bell pepper chopped course.
• 1/4 cup fresh parsley chopped fine
• 2 fresh bay leaves
• 1 Tablespoons Creole seasoning
• Salt & freshly ground pepper
• 2 sticks unsalted butter & 1-cup flour (for roux)
• 3 cups white rice plus 6 1/2 cups water
• Chicken stock:
• 2 gallons bottled water
• Skin and bones of the 2 or more Rotisserie chickens
• 1-pack supermarket soup greens (usually includes 1 onion cut in 1/2, garlic, 2 stalks celery, 1/2 leek, 2 carrots, 1 parsnip, 1/2 turnip, 2 sprigs fresh parsley & sprig fresh dill)
• Salt & Freshly ground pepper
• 2 fresh Bay Leaves
• Cheesecloth & string

1. Chicken stock:
2. 1. Pour water in stockpot and bring to boil.
3. 2. Place all the chicken parts in cheesecloth, tie with string and place in water.
4. 3. Place the rest in another cheesecloth, tie and place in water.
5. 4. Season with Salt and Pepper.
6. 5. Lower heat and simmer until reduced by 1/2.
7. 6. Skim off the fat every 5 minutes.
8. 7. Remove from heat and set aside to cool.
9. The Gumbo:
10. 1.tn a heavy bottom cast iron frying pan or Dutch oven warm the butter until melted and add the flour. Wisk continuously over low to medium heat for 10-15 min or until the flour has a dark Tan to copper color. Move the pan off & on the fire to control the heat. If you burn the roux you'll have to start over again. You'll know if its burned if it smells burned.
11. 2. Add the Onions, Celery, Garlic, Hot & Bell Peppers, scallions, Creole seasoning &
12. Sausage. Cook for 8 minutes using the on & off method to control the heat. Transfer
13. to a deeper pot. I use a 10-quart Cast Iron flat bottom round belly pot called a Potjie.
14. 3.tdd the chicken stock, corn chowder, bay leaf, parsley, S&P & cook on low for 1 hour. If the gumbo becomes too thick add a little stock to thin it out. Check every 5 minutes or so to stir the bottom especially if you use a thin bottom pot like a spaghetti or soup pot. If you can't find the corn chowder use 2 cans of creamed corn.
15. 4.tdd the chicken, shrimp and scallops fold in and cook for another 5 minutes.
16. 5.temove from heat and let stand until the rice is done.
17. 6.tf your using catfish salt, pepper & Creole season both sides and in a hot cast iron frying pan fry with a little oil for 3-4 minutes on both sides until blackened.
18. 7.terve by placing the catfish in the bottom of the bowl, ladle gumbo over the fish and with a large ice cream scoop make a nice ball of rice in the middle of the gumbo.

rotisserie chickens meat, sausage, shrimp, corn chowder soup, onions, stalks celery, peppers, garlic, scallions, bell pepper, ubc, bay leaves, creole seasoning, salt, butter, white rice, chicken, water, supermarket soup greens, salt, bay leaves, string

Taken from www.epicurious.com/recipes/member/views/the-gumbo-1243577 (may not work)