NEW ORLANS CREOLE GUMBO FOR THE SOUP KITCHEN ENJOY DAN:

     NEW ORLEANS CREOLE GUMBO FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30

INGREDIENTS:

1 cup all-purpose flour

3/4-cup vegetables oil

4 celery stalks, diced

2 onions, chopped

2 green bell peppers, diced

1 red bell pepper, diced

3 garlic cloves, smashed

1 (15 Oz) can diced tomatoes

22 cups water

6 cubes beef bouillon

1 tablespoon EACH dried oregano, dried thyme, dried basil, black pepper, and creole seasoning

1 teaspoon EACH Old Bay and chili powder

1 (48 Oz) can diced tomatoes

1 pound andouille sausage sliced, halved again into half circles

10 boneless chicken thighs

File powder for serving, (sassafras powder)

DIRECTIONS:

1.    In a bowl combine chopped peppers, chopped celery, garlic, and onion.

2.    Set aside.

3.    In small bowl combine the oregano, and next 6 ingredients.

4.    Set aside.

5.    In a stock pot over medium-low heat add oil add flour; whisk to combine.

6.    Stir roux every 15-20 seconds, string ever 15-20 seconds’ fox about 20 minutes or until you have achieved the color of peanut butter.

7.    Once the roux is made, add all vegetables.

8.    The roux will bubble and thicken immediately into a paste which coats the vegetables.

9.    Let the veggies cook over medium-heat for about 10 minutes.

10. Sprinkle in spice mixture over the vegetables, stir and cook for 5 minutes longer.

11. Add water ad bouillon cubes, canned tomatoes, chicken thighs and sausage.

12. Reduce heat cover and simmer for 3 hours.

13. Take the lid off the last 30 minutes.

14. Once the meat is cooked through shred the chicken.

15. Add sassafras powder.

ENJOY DAN:                                                                          BE STRONG KEEP FAITH