It takes a forking long time to make Gumbo the trick is low and slow so you need prepare for that and also need a just roasted chicken with saved Chicken Fat for that deep chicken flavor you want. The Red Bell Peppers and Heirloom Tomatoes added extra sweetness to this gumbo.
1/4 Cup Chicken Fat (saved from your fresh roasted chicken)
1/4 Cup Flour
1 Red Bell Pepper diced
1 Sweet Onion Diced
3 Stalks Celery Diced
1 Roasted Hatch Chili minced (or any very hot pepper you have)
3 Cloves Garlic minced
2 Cups Chicken Stock
2 Bay Leaves
About a pound of Heirloom Tomatoes Diced
1/2 teaspoon Cayenne Pepper
1/2 teaspoon dried Thyme
1/2 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
11/2 teaspoon File Powder
2 teaspoons Worcestershire Sauce
1/4 Cup Dry Sherry
About 8 ounces of your fresh roasted Chicken Pulled or Chopped
About 2 teaspoons Fresh Parsley Chopped
About 2 teaspoons Scallions Chopped
Cook Chicken Fat and Flour on low heat till it’s Milk Chocolate Color but make sure you don’t burn anything along the way or all is forking ruined.
Add 2 cups of stock and it will thicken forking fast.
Drop in Bell Pepper, Onion, Celery, Hatch, Bay Leaves, Garlic and let simmer till vegetables are soft.
Add Worcestershire, Sherry, Salt, Black Pepper, Cayenne, and Tomatoes
and cook down till Desired Consistency about two hours more on low heat.
Remove Bay leaves and add your fresh roasted Chicken and File.
Taste and determine if you want to adjust seasonings.
Garnish with Parsley and Scallions.
Serve over rice. Makes about 4 Cups or two hearty Bowls.