PAMPY'S GUMO
List of Ingredients
PAMPY'S GUMBO
2 tbsp vegetable oil
1 stick unsalted butter
1 cup all purpose flour
3 quarts (12 cups) chicken stock or water flavored
with 1-2 oz chicken base
1 1/2 cups of onion (small dice)
1 cup bell pepper (small dice)
1 cup green onions (sliced)
3 tbsp minced garlic
2 cups diced boneless chicken (uncooked)
2 cups sliced smoked sausage
2 cups sliced hot sausage
3 cups diced ham
2 bay leaves
3 cups peeled and cleaned shrimp
1/2 pound lump crabmeat
1 tbsp file
Salt, pepper and Creole seasoning to taste
Recipe
DIRECTIONS
In a medium saut� pan, melt butter and heat oil. Slowly add flour, stirring constantly until incorporated. Over a medium flame continue to cook until it reaches a deep amber color. Set aside and allow to cool.
In a large saut� pan, combine the onions, bell peppers and green onions and saut� over medium to high heat until softened (4-5 minutes). Remove from pan and add chicken, sausage and ham to the saut� pan and cook until lightly browned.
In a large pot, bring the stock to a boil and add the cooled roux, stirring with a wire whisk until incorporated. Then add the saut�ed vegetables and the garlic and simmer for 15 minutes. Then add the saut�ed meats and the bay leaves and simmer for an additional 10 minutes. Next add the shrimp and cook for 10 minutes. Adjust the flavor with salt, pepper and Creole seasoning. Remove from the heat and add the crabmeat and the file. Best served with steamed white rice.
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