Simple Way to Make Favorite Hellfire Gumbo

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The ingredients needed to make Hellfire Gumbo:

1. Take 1 large yellow onion
2. Prepare 8 garlic cloves
3. Prepare 1 green bell pepper
4. Prepare 1 Red bell pepper
5. Make ready 4 chicken breasts (bone in skin on)
6. Prepare 2 lb Pork Andouille Sausages
7. Take 1 can fire roasted tomatoes
8. Make ready 1/2 lb Okra
9. Take 2 Habanero peppers
10. Take 1 cup flour
11. Prepare 1 cup bacon grease
12. Prepare 3 stalk Celery
13. Prepare cayenne pepper
14. Make ready white pepper
15. Make ready ground black pepper
16. Take sea salt
17. Make ready thyme
18. Get parsley flakes
19. Make ready worcestershire sauce
20. Make ready garlic powder
21. Get gumbo filé
22. Prepare 2 cup rice
23. Prepare 4 bay leaf

Instructions to make Hellfire Gumbo:

1. In a large pot cover chicken breasts with water, bring to a boil and simmer for 30 minutes. For the last 10 minutes drop in the sausages, piercing them about 3 times in front and back with a knife before.
2. Pierce the habanero peppers with a knife and put them in the pot. Leave in the pot during entire cooking time to flavor the Gumbo then remove before serving.
3. Mince garlic and finely chop about 1/4 of the onion, set aside separately for the roux
4. Chop up the remaining onion,red and green bell peppers and celery and add to the pot.
5. Remove chicken and sausage from pot and set aside
6. Add can of fire roasted tomatoes and all seasonings to taste, to the pot, except for the Gumbo Filé
7. In a large iron skillet, heat bacon grease on a medium to high flame, when grease is hot gradually stir in flour. This mix of grease and flour is the roux, and is a crucial part of the outcome of the Gumbo, try not to burn it. Keep stirring this mix for at least 10 minutes or until the roux starts to turn a light brown color, then add the onions, stir for another 5 minutes and add the garlic and continue to stir until the roux reaches a milk chocolatey color, also try not to let the garlic burn
8. Once the roux is a nice brown color with caramelized onions and garlic, transfer the roux from the skillet to the Gumbo pot and stir in.
9. Chop Okra I to 1/2 inch pieces and add to the Gumbo
10. Take skin off the chicken and remove it from the bones and shred with your hands. Brown sausages on the skillet on high heat for about 6 minutes, chop into 1/2 inch slices and add to the Gumbo.
11. Add Gumbo filé to taste, serve with rice and/or french bread and butter and enjoy. Garnish with habanero if you dare!

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