Name: Chicken Gumbo
Yield: Yield: 10 Servings.
Cuisine: United States
Ingredients: Salt to taste, if desired; 2 bay leaves; ½ teaspoon cumin; 10 cups Chicken Stock or canned chicken broth; ¾ teaspoon cayenne pepper; 1 teaspoon white pepper; 2½ cups peanut, vegetable, or corn oil; 2½ cups flour; 2 cups finely chopped sweet green peppers; 2 cups finely chopped celery; 1 chicken (5 to 6 pounds), cut into serving pieces; 2 cups finely chopped onions

Preparation info

Yield:
10
Servings.

Difficulty
Medium

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Gumbo is as essential to the lexicon of Southern cookery as clam chowder is to that of New England or scrapple is to that of the Pennsylvania Dutch country. The word derives from the Bantu word gombo, meaning okra, and first appeared in American print in the year 1803. The name was brought over, of course, by the slaves.

Ingredients

2½ cups peanut, vegetable, or corn oil
2½ cups flour
2

Americas
United States
Dinner

Method

Heat a large heavy skillet and add 1 cup oil. When it starts to smoke, add 1½ cups flour and cook, stirring, until the roux becomes quite dark, a rusty caramel color. Do not let it burn or

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