How I Made the Gumbo Today
1/4 cup butter, melted with a 1/4 cup flour, simmered slowly on low/low-medium until dark coca-cola colored brown.
Meanwhile, 3 strips of smoked apple bacon in a second pan, cooked until the grease comes out, throw in finely chopped onions, celery, garlic and a green and red pepper
Once the roux is done and the onions are translucent, mix with the roux. Throw in a dash of whiskey and simmer together on low. Add a finely chopped chili pepper.
Back in the pan you used for the bacon throw in FINELY chopped chicken livers, and chicken breast.
Back in the roux pan add 15 oz of diced tomatoes, 3 cups of water and 1 cup of chicken stock and bring to a simmer.
Once the chicken and livers are done, throw them into the simmering pot and add chopped andouille sausage.
Add the spices in all their glory...
Let cook until your baby Georgia man comes home! Serve with cornbread
Meanwhile, 3 strips of smoked apple bacon in a second pan, cooked until the grease comes out, throw in finely chopped onions, celery, garlic and a green and red pepper
Once the roux is done and the onions are translucent, mix with the roux. Throw in a dash of whiskey and simmer together on low. Add a finely chopped chili pepper.
Back in the pan you used for the bacon throw in FINELY chopped chicken livers, and chicken breast.
Back in the roux pan add 15 oz of diced tomatoes, 3 cups of water and 1 cup of chicken stock and bring to a simmer.
Once the chicken and livers are done, throw them into the simmering pot and add chopped andouille sausage.
Add the spices in all their glory...
Let cook until your baby Georgia man comes home! Serve with cornbread