Ingredients
- 6 fat from the skillet an discard the res whisk the reserved
- 6 fat with the remaining
- 3 garlic (cloves)
- 2 bunches
- 1/4 rounds vegetable oil (thick)
- 260 gr linguica sausage
- 100 gr celery (finely chopped)
- 65 gr green pepper (finely chopped)
- 65 gr flour (plus)
- 65 gr flour on (plate)
- 45 gr flour in
- 7 gr parsley (finely chopped)
- some salt
if prepared a day or two in advance and refrigerated. Let the gumbo cool completely at room temperature, uncovered, before refrigerating. Reheat over medium-low heat, stirring occasionally. Just before serving, remove the gumbo from the heat. Taste for seasoning++it should be spicy. Stir in the file powder to taste. (Note: File powder turns stringy as it cooks, so it should not be added to the gumbo until the pot has been removed from the heat.) Transfer the gumbo to a heated tureen and serve it immediately, accompanied by a bowl of rice. To serve, place about half cup rice to one side of a heated soup plate.. Ladle the gumbo around the rice and garnish each serving with a sprinkle of finely chopped green onions. Serves 8.
