Cool weather is going to be upon us early this year. Either that or I'm just looking for an excuse to fix Gumbo.
This is the perfect thing for watching a Saturday football game with friends. Or for entering into a contest. I'm going to do both.
With the exception of having to stand and constantly stir for 30 minutes so the roux doesn't burn, this is a quick easy dish. Make it the day before and refrigerate. It's always better the next day anyway. All you have to do when your guests arrive is reheat over medium, cook that minute rice, dish it up and they'll think you're wonderful. The downside is they're going to want you to host all of the football parties from now on so they can eat your gumbo.
CHICKEN AND PEPPERONI GUMBO
1 cup oil
1 cups flour
One whole chicken
1 onion (diced),
1 bubble pack sliced pepperoni
1 teaspoon red pepper flakes (optional)
3 Tablespoons creole seasoning
2 Tablespoon black pepper
salt to taste (you're going to want this saltier than usual. When you put it over the rice, it will tone it down.)
I suggest using a metal or wooden spoon for stirring, because mixture is very hot and will melt those nylon or plastic ones.
Over medium heat, cook oil and flour, stirring constantly until the color of coffee. Add diced onion. Continue stirring until onion is done, about 1-2 minutes, then quickly add about 2 quarts water and bring to a boil while stirring. Add all spices at this time.
Add whole chicken. Add enough water to cover chicken. Bring to a boil, then lower heat to medium low. Cook one hour. Mixture is hot and will boil over VERY easily. Remove chicken and refrigerate until cool enough to handle.
Take chicken off bones, dice, and discard bones and skin.
Return chicken to pot and again bring to a boil. Add pepperoni, cook for another 15 minutes. Gumbo will be extremely hot. Let cool in refrigerator, then remove excess oil that has floated to top.
When ready to serve, reheat, and serve in soup bowls, over white rice.