I was surfing around, piddling with the blog and saw that I've never posted a gumbo recipe. I've talked a lot about gumbo, but never got down to posting a recipe. Let's remedy that, as long as I've got one on the stove.
Chicken and Sausage Gumbo.
One chicken, whole
1 lb link sausage, any type
couple of onions, chopped finely
couple of bellpeppers, chopped finely
1 stem celery, chopped finely
teaspoon fresh garlic, minced
1 cup oil
1.25 cups all purpose flour
That's about it. You can get fancy if you want to, and add other things, but this is a basic gumbo recipe.
First, clean the chicken, taking out all giblets and boil it in a stock pot. Cook the chicken thoroughly, drain and set aside. Save your broth. Half of the flavor of that chicken is in the stock you just made.
Make a roux. Roux is an oil and flour mixture, cooked on medium high heat on a stove, traditionally in a black iron skillet. There is a good tutorial here. I like a dark roux for my gumbo, but I know how to make a white roux, a medium roux, and a peanut-butter roux. When your roux is done to your liking, set it aside to cool. It'll continue to cook when you take it off the heat, so you'll need to continue to stir it for a few minutes.
Slice your sausage into rounds, and put it in whatever pot you're going to use to make the gumbo, begin cooking it, stirring regularly, add the garlic, stir, then add the vegetables. You're going to let this cook on a medium heat, stirring regularly, until the veggies are cooked through, clear and sweet. Then, turn it down and add a little chicken broth.
Peel your chicken from the bone, adding the meat into the gumbo pot. Add the cooled roux and enough chicken broth to give the gumbo the proper consistency. It should be a soup-like concoction. Salt and pepper to taste, then turn the fire down and let it simmer for an hour.
Junior has a great recipe for a tomato based gumbo. He says it's traditional to put okra in gumbo, and my own mother made a lot of gumbo with okra. I can take it or leave it.
Here's what my basic gumbo looks like:
Make a pot of rice. Gumbo is traditionally ladled over rice. Serve with iced tea and crackers, or garlic bread. Or brown and serve rolls.