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505 West Airline Hwy · LaPlace, LA 70068 985-652-9080 · Toll Free: 1-877-215-7589 [email protected] |
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Gumbo LaPlace
Remove skin and boil chicken leg quarters with turkey necks for about 45 minutes in 5 quarts of water seasoned with a little salt, black pepper, 2 bay leaves and about 1/4 each of the garlic, parsley and onions. Remove chicken from stock, cool and bone, leaving the turkey necks simmering in the stock. Set boned chicken aside, returning bones to stock and continue simmering for about an hour. When stock is almost done, make roux (takes about 20 minutes) by combining oil and flower in a heavy iron pot over medium heat. Once oil is hot, add flour and stir constantly with a metal spatula or wire whisk until roux is golden brown. It is important that roux is stirred constantly to avoid scorching. Turn heat down if roux begins to stick or scorch. Start over if necessary. Roux may also be purchased from a supermarket or a specialty store. Once roux has turned a golden brown, add remainder of onions, garlic, bell pepper and celery and cook for about 10 minutes. Continue stirring to avoid sticking. Next, strain stock and add it and the oyster liquid to the mixture of roux and vegetables. At this point, I also add the remaining bay leaves, 1/2 of the parsley, 1/2 of the green onions, the turkey necks and the andouille or smoked sausage. Allow simmering for about one hour, and then add boned chicken. Adjust salt and pepper as needed. Continue cooking for about 25 minutes, skimming off excess oil, which rises to the top of the pot. Next, add shrimp and oysters (optional), and the rest of the green onions and parsley. Ten minutes later add file powder and remove from heat. If you dont like or cant get fresh oysters, leave them out. SERVE OVER A BOWL OF STEAMED RICE! Good luck. I hope you enjoy cooking this dish as much as I have. Jerry Folse |
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