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Rickshaw Ron's GUMBO
Submitted by Ron Mason

Ingredients
This is not especially Hawaiian but if you have
Chicken and Sausage in Hawaii then this is a
GREAT GUMBO RECIPE.

3/4 cup canola oil
3/4 cup all purpose flour
1 bell pepper rough chopped
1 onion rough chopped
2 stalks celery sliced cross ways
about 1/4 inch thick
7 cups fat free chicken broth
1 rotisserie chicken (buy already cooked)
1 lb. link beef or pork sausage sliced
cross ways about 1/4 inch thick
cooked rice
bread or crackers

 

Instructions
As the cajuns would say, "first make a roux".
But really, "make a roux". (gravy) with the
oil and flour. I don't really know how to tell
someone to make a roux but here goes.

In a large heavy pot heat the oil to where you
can drop a drop of water in it and it will sizzle
but don't get the oil too hot. Next start adding the
flour a little at a time to the oil stirring till you
have it all in the pot. Continue to stir constantly
until the roux starts to brown. A dark caramel color
brown is perfect but just be careful not to burn it.

You can adjust the heat under the roux up or down
as needed to get the right color. You must keep stirring
and don't walk away from the roux while it's cooking.
When the roux is the right color, remove it from the
fire and put all the vegetables in and stir constantly
till all sizzling stops. Now add the chicken broth and
put back on the fire and bring to a boil. Now put the
sausage in and bring back to a boil.

Lower the fire to a simmer with the lid on the pot and simmer
for 45 minutes. While it's simmering debone the chicken.
At the end of the 45 minute simmer, add the deboned chicken
to the pot and leave on the fire for just long enough for
the chicken to get heated through. Just a few minutes.
Serve over rice with bread or crackers.

This is the only recipe I've got memorized because
we cook it so often. The only times I've ever messed
it up was when I strayed from the recipe.
Please do try it sometime and good luck.
Rickshaw Ron