6-8 entree portions
- 2ea 3 lb. Roasted chickens, meat picked & medium diced
- 2 tablespoon Kosher salt
- 1 tablespoon freshly ground black pepper ¼ cup Hot sauce (Tabasco)
- 3 yellow onions, medium diced
- 1 head of celery, leaves and roots removed, medium diced
- 4 green bell peppers, medium diced
- 1 cup garlic cloves, minced
- 1 cup vegetable oil
- 1 cup all purpose flour
- 3 bay leaves
- 1 cup Worcestershire sauce
- 3 qt. roasted poultry stock
- 1# Roasted mushrooms (Chanterelles)
- 2 tablespoons filé powder
- Salt, pepper, and Tabasco hot sauce to taste
- 1 bunch green onions, greens tops thinly sliced
Method:
Make the roux. Place a large, heavy gauge sauce pan over high heat and pour in 1 cup of vegetable oil. Before the vegetable oil starts to smoke, make sure the rest of your gumbo ingredients are close at hand. When the oil is starting to smoke, whisk in the all-purpose flour a little at a time until the roux is formed. Continue cooking the roux and whisking constantly until a mahogany brown color is reached. Add the vegetables, and bay leaves to the roux and continue to cook over high heat for an additional 5 minutes. The vegetables should start to caramelize and the roux should be evenly mixed through the vegetables. Slowly pour in the bay leaves, hot sauce & Worcestershire sauce while stirring constantly to avoid lumps. Add the roasted poultry stock in the same fashion, and bring the new gumbo to a simmer. Reduce the heat to medium low and gently cook for at least an hour or until the gumbo stops giving up fat and foam. When fully cooked, fold in the roasted mushrooms & diced chicken and continue to cook for 5 minutes. Add the slivered green onions and adjust the seasoning as necessary. Turn off the heat, stir in the filé and serve at once.