Chicken Gumbo

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

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