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UncleCannabis;2621215 said:

UncleCannabis' Authentic Cajun Gumbo Recipe

Ingredients -
1 Small bag of all purpose flour
2 cups of cooking oil of your choice (vegetable oil works well)
4 to 6 links of andoullie cajun sausage (Richards or Savoies brand if you can get it). Can substitute with regular smoke sausage if needed.
6 to 8 chicken legs
3 large onions (chopped)
2 green belle peppers (chopped)
8 cloves of garlic (chopped or minced)
1 bunch of green onions (chopped)
1 bunch of parsley (chopped)
3 cups of long grain white rice

Seasonings -
Salt
Red Pepper
Black Pepper
Gumbo file' (ground sassafras leaves) or can substitute with dry crushed cannibis

Equipment =
1 large pot with lid (tall pot works best)
1 medium to large cast iron skillet (regular skillet will work if needed)
1 stirring spoon

Begin by filling the large pot about 1/3 full of water (about 1 to 2 gallons) and put on medium-high stove setting and bring to a slow boil.

While the water is heating in the large pot you can use this time to make a roux. The roux is the magic ingredient.

Roux -
1. Pour about 2 cups of cooking oil into a cast iron skillet and set stove setting to medium-high.
2. Allow the oil to get hot but not smoking hot.
3. Once oil is hot begin by adding about 1 1/2 cups of flour and immediately stir in.
4. **Once step 3 begins you cannot leave the stove and cannot stop stirring for more than a few seconds otherwise the roux will burn. If the roux burns it's game over. This is very important.
5. Keep adding flour about 2 tablespoons at a time and stirring it in well until the mix has a medium to thick consistency. Not too soupy and not too dry. Difficult to explain. DON'T STOP STIRRING!!
6. Once your roux mix has reached a consistency where it's not too thick and not too soupy continue to cook and stir on medium-high heat until it begins to turn a light to medium brown color. **Do not allow it to get too dark otherwise it will burn (roux will continue to cook for a few minutes after being removed from the stove).
7. If your mix becomes too thick you can add more cooking oil and cook a little longer. If too thin, add more flour and cook a little longer. Just make sure that these adjustments are made while cooking (before it turns brown).
8. Once the mix begins turning brown turn the stove off but continue to stir for at least 3 to 4 minutes or until it cools a bit. Do not skip this step or it will burn.
9. Once it cools a bit it can be warmed up and cooked more if a darker color is preferred. Some prefer a gumbo with a dark roux, others prefer a light color roux. It does affect the taste and is a matter of preference but both are really tasty.
10. Roux complete.

Now for the gumbo.
The water in the large pot should be at a slow boil by now.
1. Add about 1 to 2 tablespoon of salt to the water.
2. Begin slowly adding roux to the water a few tablespoons at a time while stirring in. Add slowly. You will continue to add, stir, wait, add, stir in, wait until the water becomes a bit thick like a rich soup but not as thick as a chowder.
3. Allow roux and water to slow boil for about 30 minutes with lid off. Stir every 5 minutes or so.
4. Cut up sausage links into slices and add to the gumbo pot.
5. Add garlic, onion, and bell pepper to the gumbo pot and stir in well.
6. Add seasoning to taste. (A real cajun gumbo has a bit of fire under the hood)
7. Add lit to pot and lower stove setting to low. Allow to simmer on low heat for about 30 to 45 minutes.
8. Add chicken legs. Allow to simmer on low heat for about 1 hour.
9. Add chopped green onions and parsley. Allow to simmer for about 3 minutes.
10. Turn off stove and allow to cool for about 1 hour before eating.

Serve over steamed white rice. Add gumbo file and seasoning to taste.
Goes really well with a potato salad or candied yams.

Gumbo and wine are also a match made in heaven for those who enjoy a glass of wine with a dinner meal.

Enjoy!!

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