GUMBO - SPRINGFIELD STYLE

INGREDIENTS

• 1 cup vegetable oil

• 1 cup all-purpose flour

• 1½ cups chopped onions

• 1 cup chopped celery

• 1 cup chopped bell peppers

• 1 pound andouille cut crosswise into ½-inch slices

• 6 cups chicken broth -or homemade stock

• 1 pound boneless chicken meat or turkey, cut into chunks or shredded

• ½ tsp cumin

• ½ tsp paprika

• ½ tsp oregano

• 1½ teaspoons salt

• ⅛ teaspoon cayenne pepper

• 3 bay leaves

• Cooked Rice for serving

INSTRUCTIONS

1. Combine the oil and flour in a large pot over medium heat (use a cast iron one if you have it). Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the meats, spices, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. Stir until the roux mixture and broth are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 2 hours.
2. Before serving, skim off any fat that rises to the surface. Remove from the heat. Stir in file powder (optional). Remove the bay leaves and serve in deep bowls.
3. Add cooked rice on top.