New orleans gumbo soup

Name: New orleans gumbo soup
Ingredients: 1 bunchCelery，diced; 1Green bell pepper，diced; 1 largeYellow onion, diced; 1 bunchGreen onion, chopped; 1 bunchParsley, finely chopped; 2-3 clovesGarlic; 2-3Bay leaves; 0.25-0.5 teaspoonThyme; 1-2 tablespoonsCajun seasoning; 2 cupsShrimps; 1Rotisserie Chicken or chicken; 1 poundAndouille sausages (or Polska Kielbasa); 6-8 cupsChicken broth; 0.5 cupBacon drippings (optional); 2 tablespoonsHot pepper sauce (optional); Beer (optional); 1 cupAll-purpose flour; 2/3 cupVegetable or canola oil

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用料

Celery，diced	1 bunch
Green bell pepper，diced	1
Yellow onion, diced	1 large
Green onion, chopped	1 bunch
Parsley, finely chopped	1 bunch
Garlic	2-3 cloves
Bay leaves	2-3
Thyme	0.25-0.5 teaspoon
Cajun seasoning	1-2 tablespoons
Shrimps	2 cups
Rotisserie Chicken or chicken	1
Andouille sausages (or Polska Kielbasa)	1 pound
Chicken broth	6-8 cups
Bacon drippings (optional)	0.5 cup
Hot pepper sauce (optional)	2 tablespoons
Beer (optional)
Roux
All-purpose flour	1 cup
Vegetable or canola oil	2/3 cup

New orleans gumbo soup的做法

Make the Roux*: In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. This part takes patience--when it's finished it should be as dark as chocolate and have a soft, "cookie dough" like consistency. Be careful not to let it burn! Feel free to add a little more flour or oil as needed to reach this consistency.
Brown the sausage, chicken, and shrimp. In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown. Remove to a plate.
Add the garlic, celery, jalapeño, bell pepper, and onion and cook for one minute.
Add the beer to deglaze, then add the stock, thyme, bay leaves, cajun seasoning, and 1 teaspoon black pepper. Stir slowly and continuously
Bring to a simmer and cover. Cook, stirring occasionally, for 3 hours. Gumbo should thick but not like gravy. Season with cayenne and serve with cooked rice. Top with scallions and enjoy.