January 12, 2008

Gumbo - The Conclusion

The magnificent, steaming bowl of Gumbo. The roux could have been a tad darker, but its rich, toasty aroma was making my stomach growl so I hurried things along!
I know I used the word patience yesterday and how important it is. I thought I had more. Need to work on that....

sautéed chicken and smoked sausage heating up

after 40 minutes of stirring

just after adding the liquid

Chicken and Smoked Sausage Gumbo
serves 4 hungry people
  • 2 tablespoons vegetable oil for sautéeing the chicken
  • 1/2 cup vegetable oil for the roux
  • 1/2 cup flour
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 2 chicken legs, divided into thigh and drumstick
  • 1 pound smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2-inch slices
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne
  • 2 bay leaves
  • 6 cups water or chicken stock
  • 1 teaspoon Rustic Rub
  • 1/3 cup minced parsley
  • 1/3 cup chopped green onions
  • 1 teaspoon filé powder
Heat the 2 tablespoons of oil in a large cast-iron or enameled cast-iron Dutch oven over medium heat.
Season the chicken with salt, pepper and the Rustic Rub.
Brown the chicken on all sides and remove from the pot.
Add the smoked sausage, cook until browned and remove from the pot.
Wipe the pot clean to remove any caramelized, black bits.
Return the pot to medium heat, combine the oil and flour, grab a beer or pour yourself a glass of wine, find someone to keep you company in the kitchen or put on some good music and settle in to stir!
Stirring slowly and constantly for 25 minutes to an hour, make a brown roux, the color of milk chocolate. All the recipes I find state that the roux will be done after 25-30 minutes, but this is not true for our stove. So, keep your eye on it and don't rush it. (like I did!)
Add the onions, celery, garlic and bell peppers to the roux and cook, stirring, for 4 to 5 minutes, or until wilted.
Put the chicken, sausage, salt, cayenne, and bay leaves back in the pot, stir it all together for a few minutes, then add the water or stock.
Stir until the roux mixture and liquid are well combined.
Bring to a boil, then reduce heat to medium-low.
Cook, uncovered, stirring occasionally, for 1 hour, carefully skimming off any fat that rises to the surface.
Remove from the heat and stir in the parsley, green onions, and filé powder.

Remove the bay leaves and serve in deep bowls with steamed rice.

the all important filé powder

So, it should have been a bit darker...but the flavor was super bon! Creamy, velvety, slightly spicy and smoky.
One whiff and a small taste and I was instantly transported back to Liuzza's in New Orleans.

almost finished

My recipe is a mélange of gumbo recipes from Chuck at The Gumbo Pages, Chef Emeril Lagasse and Chef John D. Folse. Pin It
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