Gumbo - The Conclusion

Voilà!
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

Eating My Way Through New Orleans

What a week!
The food fest began with lunch on my birthday last Friday at Cochon. First a Bloody Mary (I'd been craving one for weeks!) with pickled beans and okra and huge olives. Yum! I had grilled Gulf shrimp with chow chow relish for an appetizer then a smoked beef sandwich with crispy fried onions and remoulade mayo. The food was great, but unfortunately the service was really awful. However, it wouldn't keep me from going back.
The next morning, after a tour of our friend's new home and a drive around to see how the city is repairing, we stopped at Elizabeth's, home of praline bacon! We shared a plate and had a New Orleans take on eggs Benedict that used buttered French bread in place of English muffins and a spicy version of Hollandaise sauce.
There's a new little taco place in the Quarter, Jazz Taco's, where a friend and I ate Monday for lunch. Located in Exchange Alley, it has a few outdoor seats where we sat and listened to the parrots squawking while we munched on chips with fresh guacamole and salsa and ate some delicious tacos.
Monday night was spent at my good friend's, Mary and Tomio's house, eating jambalaya and red beans followed by some gorgeous, briochey King cake for dessert. I've always loved eating at their house, Mary is an excellent cook!
Deanie's Restaurant on Annunciation Street is just a few steps from where I'm staying. I'd heard mixed reviews and the mayor eats there all the time, so I wasn't too sure about the place. Well, it was great! I had the daily special of country fried chicken with sides of corn bread dressing, maque choux and a salad. There was enough food for two people. We also shared some scrumptious bread pudding for dessert. I never thought I would eat again, until I was tempted by some barbecue shrimp at our friend's for dinner that night. Pure buttery peppery heaven!
We enjoyed some more Mexican food yesterday at Nacho Mama's, on Magazine Street. I love this place! I had a very tasty shrimp and black bean burrito with homemade salsa.
That held us over until last night's meal at Liuzza's. Oh my god. The best gumbo! And fried green tomatoes with shrimp remoulade. And a big frosty mug of Abita Amber. It was so, so good.

I stepped on a scale yesterday, with surprising results. I've been walking a lot every day, so even with these huge portions, lots of butter and fried food, my weight hasn't changed a bit.

One more week of New Orleans food. I can't wait! Pin It