FDF/Chicken Gumbo

 Spicy Chicken Gumbo

4 servings quart jar 1 cup celery, crushed 1 cup FD chicken 1 cup green bell peppers 1/2 cup chopped onions 2 Tbsp FD garlic 1 Tbsp chicken bouillon 1 Tbsp Worcestershire sauce powder 1/2 Tbsp Trinity Shake seasoning 1/2 Tbsp Cajun Two-Step seasoning 1 tsp Tony Chachere's creole seasoning 1 tsp FD thyme 1/2 tsp kosher salt, optional 1/2 tsp black pepper, optional 2 bay leaves in a baggie: 1/3 cup flour oxygen absorber To Prepare: In a Dutch oven, add 1/3 cup oil. Add baggie of flour and whisk until smooth. Over medium heat, start to heat the roux. Meanwhile, add as much hot water as will fit in the quart jar to rehydrate those ingredients. Stir well and set aside. If you are adding extra FD meats, refresh them now. Get 6 cups of water ready to add to your gumbo. When your roux starts to bubble, whisk constantly for about 15 mins. Your roux will change colors from blonde, to butterscotch, to caramel, to chocolate brown. When it becomes butterscotch in color, reduce your heat to med low (3 1/2 out of 10 on my stove). Keep your temp at med low for the remainder of browning the roux. Once it's chocolate brown, add the contents of the jar, including the liquid. Be careful as it will splash and steam! Stir and sauté for 1 min then add the additional 6 cups of water. Stir and bring to a boil over medium heat. Simmer, covered, for about 15 minutes or until the veggies are cooked. Add more proteins if desired (rotisserie chicken, shrimp, crawfish, andouille sausage, pulled pork, etc.) and heat through. I prefer my gumbo with lots of meat. Add a few dashes of Louisiana hot sauce or Cholula. Taste and adjust. Remove bay leaves. Serve with white rice and sprinkle with scallions. #freezedried #pantrycooking #gumbo

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