Garlington Gumbo

After many requests, Mom wanted me to post this recipe from our Cordle Family Christmas last weekend. It originated from Shannon Garlington…thanks Lucy!

• 1 cup Vegetable Oil
• 1 cup Flour
• 3 cups Chopped Onion
• 1.5 cups Celery
• 1.5 cups Green Pepper
• 2 cloves Garlic (minced)
• 1-2 cooked Chickens
• 5-10 Bay Leaves
• Cajun Spices
• Smoked Sausage (or meat of your choice…andouille or beef sausage works best)

Boil chicken in a large pot with 1 cup of the chopped onion, bay leaves, and cajun spices. Set aside to cool, then pull chicken.

Make roux by stirring flour and oil over medium heat until the color of chocolate syrup. Lower heat as the roux gets dark…stir continuously. This should take about 30 minutes. Add onions, garlic and celery and simmer over low heat about 10 minutes.

Add chicken broth 1 cup at a time and stir until smooth enough to pour all the broth in. Add couked meats of your choice and season to tase with Tony’s, hot sauce, etc. Simmer for a while.

A few notes: Lucy uses a rotisserie chicken from the grocery & 2 large cans of chicken broth. Debone chicken & add after broth. I also add all 3 c. onions after roux is cooked.

Enjoy!