In Natchitoches, Louisiana, Lidia is introduced to Lillie Delphin, who is well known for her Creole cooking. Lidia learns that the Creole people are multicultural, a mixture of the French, Spanish, African-American and Native Indian. Together, Lillie and Lidia make this delicious Gumbo and enjoy the meal with friends from Natchitoches.
Lidia's special, A Heartland Holiday Feast, shows her traveling cross-country, and meeting Americans with diverse heritages and culinary traditions.
Prep time: 20 Hours
Cook time: 3 Hours
- 1 large hen
- 2 lbs smoked sausage(s)
- 1 large onion
- 1 large bell pepper
- 1 large bunch parsley (reserve handful for finish)
- 1 large bunch green onions (reserve handful for finish)
- 5 cups water starting
- filé to taste
- 1 cup cooking oil
- 1 1 cup all purpose flour
- Cut chicken and sausages into small pieces.
- Season chicken with salt, pepper, and paprika.
- In a large pot with lid, add chicken, sausages, ½ of chopped vegetables, water, and bring to a steady boil.
- In a heavy skillet, place cooking oil and ap flour to make a roux.
- Starting with a cold skillet, stir constantly until roux mixture reaches a rusty nail color or darker, if desired.
- Turn off heat, add remaining chopped vegetables and continue to stir roux to help cool the mixture.
- After the roux mixture stops cooking, uncover boiling pot, and carefully add roux mixture, one spoon at a time. (mixture will foam up at this point).
- Stir pot after each addition of roux mixture until the pot settles down.
- Continue this addition process until all roux is used. .
- Continue to simmer uncovered gumbo pot for 2 hours (until chicken is tender).
- Add more water to pot if needed.
- Remove gumbo pot from heat and let rest for 30 minutes.
- Check pot for visible grease cap and skim to remove.
- Add reserved greenery and stir.
- Add two (2) teaspoons filé and stir.
- Serve over hot rice.
- Individual addition of filé is made at this point.