Southern Food: Gumbo

Utah's winter months make me feel as if the South is a universe away. I begin to miss the bare roads and spicy foods and vow to never leave my home again. My culinary adventures in the heart of cajun country have taught me the importance of a warm bowl of gumbo. It is the perfect meal to fight away the cold Utah weather! Get out your pots and pans and start throwing ingredients in because I promise your home will finally feel warm and cozy when you serve this dish.

Ingredients

1 half chicken
2 chicken buillion cubes
1/4 cup butter
1/3 cup flour
1/4 cup oil
1 cup chopped celery
1 cup chopped bell pepper
1 cup chopped onion
1 pound smoked andouille sausage
2 tbsp fresh garlic: 4-5 cloves
1/2 bag frozen okra
File powder to garnish
Salt, Pepper & Garlic Powder

Directions

In large stock pot, add chicken, water, bullion, and a little salt and pepper. Boil about 30 minutes, or until done. Meanwhile, chop veggies and set aside. When chicken is finished, reserve the broth and set the chicken aside to cool slightly. In large stockpot, melt butter with oil over med high heat until very hot. Using a wire whisk, mix in flour. Continue whisking constantly until the roux is the color of peanut butter. Quickly add all veggies and garlic. Continue to cook, stirring, about 3 minutes. Slowly whisk in reserved chicken broth. Add sausage, salt and pepper, garlic powder. Bring to a boil, then reduce heat, cover, and simmer. Bone chicken, then add the meat to the pot. Continue to simmer about 20 minutes. Add okra, simmer 10 more minutes. Serve over hot rice, garnished with a little file or cajun seasoning. Recommended Sides This gumbo is a meal by itself, but a little corn bread or biscuits couldn't hurt.