Mama George's Gumbo

This is a work in progress.

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Step 1

Heat oil in a skillet over medium-low heat. When oil is hot, add flour. Mix with a spatula until both are well blended.

Step 2

Reduce heat to low and stir constantly for 30-40 minutes or until roux is a dark brown color. Remove from heat and move to a separate container.

Step 3

Cook chicken in water with salt, pepper, and cayenne pepper until tender. [Need est. time] Instant Pot instructions - for a 6-quart pot fill the bottom with one cup of water. Insert and spread the salt, pepper, and cayenne under the skin using a spoon. Cook on high pressure for 18 minutes or 6 minutes per pound. Let the pressure naturally release for 20 minutes.

Step 4

Remove meat from the bone and break it into pieces. Save stock.

Step 5

In a large pot, sauté sausage until browned. Remove sausage.

Step 6

Sauté bell peppers, onion, celery, garlic, bay leaves, basil, and thyme in sausage drippings. Stir frequently to prevent burning or sticking. 5-7 minutes.

Step 7

When tender, add tomatoes. Let simmer for 15 minutes stirring frequently.

Step 8

Add chicken, sausage, roux, and stock. Add pepper and Tony's seasoning.

Step 9

Simmer 2-3 hours.

Step 10

Serve with rice.