This dish is another favorite of mine and right now I am going to show you how I made it. I put either 3 chicken leg quarters or 1 whole chicken cut up in pieces in a pressure cooker with 4 cups of water. After the safety button pops up, I turned the burner on to high heat and I ended up turning on the timer for 15 minutes. I turned the heat off and then I shreaded the chicken.
While cooking the chicken I suggest you keep the skin on and do not throw the stock away because this adds more flavor to the gumbo. Also the chicken needs to be on the bone. After the pressure subsided, it is very advisable to set this aside because you need this after you make the rouix , adding the veggies and the seasoning plus the gumbo file.
In another pot I added 1/4 cup of corn oil and on medium high heat I added 1/4 cup of all purpose unbleached flour to make a rouix. I stirred it until It turned brown. This is a thickening base for gumbos. I added 3 pinches of gumbo file, 1 pinch each of rosemary black pepper corns and sage to my mortar and pestle and ground it in to a powder.
I emptied the contents of my mortar and pestle to my pot with the rouix. Add either 1 pinch of red chili powder or 1 drop of hot sauce also known as chili sauce. I added 2 bay leaves, 1 onion, 4 stalks of celerry, 3 cloves of garlic, 1 bell pepper which is any color except red, or 5 sweet mini peppers chopped in to tiny pieces. I added the contents from the pressure cooker which is the chicken that I have shreaded after pressure cooking along with the stock that it was cooked in.
I added 3 dashes of maggi or knorr aroma, 4 dashes of of seasoned salt and 1/2 bag of mixed vegetables. I added 1 pinch each of tyme and marjoram. I stirred and cooked it for 15 minutes. The gumbo soon became thick and I ate it with cornbread. Sometimes I eat it with rice too.
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