If you are a Southern Gal from Louisiana, you are going to love this recipe. Feel free to make your Gumbo but please use my Roux recipe to keep it deep S.
Deep S Gumbo
1 bell pepper
3 celery stalks ( form the heart.. leaves and all )
4 Chicken breast and 5 chicken thighs
1 sausage links cut into slices
* Southern Ladies if you like… or non Southerns… boiled eggs slice.. as many as you need I use 6..)
(or you can boil a whole chicken with 8 to 12 cups of water and use the broth)
Tony’s Cajun Seasoning (to taste) or around 2 tablespoons .. adding one at a time until you like the flavor.
1 Tablespoon Gumbo File’
Roux: ½ cup of oat fiber
2 teaspoons gluccie
½ cup coconut oil
Mix oat fiber with gluccie. Melt coconut oil in cast iron skillet. Add flour mixture. Cook roux on lower temp. until its copper penny brown. Stirring so as it does not burn.
Meanwhile, in a blender and 2 cups of water, puree veggies …
In a big 10 to 12 quart soup pot.. add veggies and chicken cooked roux . Add chicken broth and water to cover.. add salt and Tony’s .
Simmer and cook for 1 ½ to 2 hours. Adding sausage an hour into cooking.
Before serving add file’ to gumbo and boiled sliced in half eggs. (if you so wish to… )
Add more if needed.
Serve over Cauli rice and with Fotato salad…