Recipe Friday: Gumbo!!
Posted May 27, 2011on:
Happy Three-Day Weekend! It’s Bipolar Day where I live: it just downpoured, but the sun is starting to come out. The sun was bright earlier in the day, but it was windy and partially cloudy in the afternoon. Indecisive!
One thing I can decide on: gumbo! The May Daring Cook’s Challenge was to make a big ol’ pot of gumbo. I’d never made gumbo before, so I was happy to whip up this classic creole dish!
This is a traditional non-seafood gumbo (with a few of my tweaks). Not that I don’t like seafood, but we shared it with a friend who is allergic.
Drew’s Chicken and Smoked Sausage Gumbo
adapted from My New Orleans: The Cookbook
1 c rendered chicken fat, duck fat, or canola oil (I used canola oil)
1 c flour
2 large onions, diced
1 chicken (3.5-4 lbs), cut into 10 pieces
2 tbsp store-bought Creole spice blend
2 lb spicy smoked sausage, sliced 1/2 in thick
2 stalks celery, diced
2 green bell peppers, diced
1 tomato, seeded and chopped
2 cloves garlic, minced
leaves from 2 sprigs of fresh thyme
3 quarts chicken stock
2 bay leaves
6 oz chopped Andouille sausage
2 c sliced okra, 1/2 in slices (I omitted–I hate the texture!)
1 tbsp Worcestershire sauce
salt, to taste
freshly ground black pepper, to taste
Tabasco, to taste
1. Season the chicken pieces with the Creole spices and let “marinate” while you prepare the vegetables.
2. Make sure all of your vegetables are cut, diced, and prepared before you start your roux. You must stir the roux constantly to prevent it from burning!
3. In a large cast-iron or heavy-bottomed pan, heat the fat or oil over high heat. Whisk the flour into the hot oil–it will start to sizzle. Reduce the heat to moderate, and continue whisking until the roux becomes deep brown in color, about 15 minutes. (Note: I didn’t cook mine long enough! I went about 20 minutes and thought it was OK, but when all was said and done, it was too light. Oh well–lesson learned!)
4. Add the onions. Switch to a wooden spoon and stir the onions into the roux. Reduce the heat to medium-low. Continue stirring until the roux becomes a glossy dark brown, about 10 more minutes.
5. Add the chicken to the pot, raise the heat to moderate, and cook, turning the pieces until slightly browned, about 10 minutes.
6. Add the sliced smoked sausage and stir for about a minute.
7. Add the celery, bell peppers, tomato, and garlic, and cook for about 3 minutes.
8. Add the thyme, chicken stock, and bay leaves. Bring the gumbo to a boil, stirring occasionally.
9. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes. Stir occasionally, skimming the fat off the surface of the gumbo every so often.
10. Add the chopped Andouille,
okra, and Worcestershire. Season with salt, pepper, and Tabasco to taste. Simmer another 45 minutes.
11. Serve in bowls over rice. You can serve over brown rice (to be more health-conscious) or you can make Louisiana Rice: saute a minced onion in a tablespoon of butter. Add 1 1/2 c rice and the appropriate amount of chicken broth, as well as a bay leaf, and cook. (I compromised and made Louisiana Brown Rice.)
My finished product?
It tasted fantastic!!! The chicken fell apart and was so moist. Amazing recipe! (And now I know I can cook my roux a little longer!)
If you like trying new things in the kitchen, you don’t have to have a blog to join the Daring Cook’s Challenges. Check it out! It’s always fun to try new things, I think!
Enjoy the weekend!