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Ingredients
2 Tablespoons flour
2 Tablespoons oil
5 (14 1/2 oz) Cans chicken broth
2 Bay leaves
2 Teaspoons gumbo file
1/4 Teaspoon black pepper
1 Teaspoon dried parsley
1 Pinch thyme leaves
1 Pinch rubbed sage
1 Dash Tabasco
1 Large onion, halved & sliced
2 Large waxy potatoes cut into 1/2" cubes
1 Green bell pepper, cut into 1/2" dice
1 Can whole corn, do not drain
Instructions
Make a light roux of the oil and flour; add the chicken broth and seasonings. Bring to a boil; when the broth begins to thicken, add the vegetables. Return to boiling, reduce heat, and allow simmer for about 1 1/2 hours.