El Bandido's Notes:
1/4 cup garlic powder Ask a question about this ingredient
1 cup diced yellow onion Ask a question about this ingredient
1 cup diced green bell peppers Ask a question about this ingredient
3/4 cups diced celery Ask a question about this ingredient
1 teaspoon cayenne pepper Ask a question about this ingredient
7 cups chicken stock Ask a question about this ingredient
1/2 pound andouille sausage Ask a question about this ingredient
2 ounces canola oil Ask a question about this ingredient
2 tablespoons gumbo file Ask a question about this ingredient
2 teaspoons kosher salt Ask a question about this ingredient
2 tablespoons black pepper Ask a question about this ingredient
1/2 cup butter Ask a question about this ingredient
1/2 cup all purpose flour Ask a question about this ingredient
Start by melting the butter, set aside. Next toast the flour until dark brown whisk in the butter to form the roux, cook for 5 min. to cook off flour taste. Set aside. In a large roundo add the canola oil and sauté the vegetables until aromatic, next add the spices and sausage cook for an additional 5 min. then add the roux and slowly start pouring in the chicken stock. Simmer for 20 min. season to taste, hold for service
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Merrill is a co-founder of food52.
