Cindy, that looks very good. I am sorry you had to work so hard to get there. I am posting the recipe below. Please note that the sequence of events is important and it will save a lot of trouble. For instance, by quenching the roux with the trinity, you cool it down enough so that adding the liquid doesn't make "Cajun napalm." (I love that term.
) Let me repeat:
This is a style of gumbo that I use for teaching purposes as it includes many techniques. It is certainly not the only way to do it. It is just what I learned from The Gumbo Goddess and she had worked out the kinks in about 50 years of gumbo making so this is what I do.Seafood gumbos are a different thing altogether as you simmer the base and add the seafood only at the end so that it doesn't overcook. Also, the roux is not usually this dark, but it can be. And you can add okra or not, tomatoes or not, garlic sometimes sneaks in . . . You see where this can lead!
Chicken and Sausage Gumbo
South of I-10 StyleThis is a very basic gumbo that I learned many years ago from a dear lady in LaPlace, Louisiana. She was quite an authority on gumbo and its many styles. She and her far-flung Louisiana family put a lot of energy into “discussion” of one style versus another. This dark and sultry style is a favorite for poultry and sausage of whatever type. We made up the term “South of I-10 Style” because she claims it is more prevalent the further south you go. Turkey is often the bird in question after Thanksgiving. Duck often shows up after a successful hunt. It is not a thick gumbo, due to the very dark roux losing some thickening power in the process, and the vegetables just about disappear. File is often offered at the table for addition to the diner’s liking. The recipe is a good starting point. Endless variations are possible. I have included some techniques that might help achieve that dark roux.
1 c vegetable oil (peanut or canola)
1 c flour (bleached or unbleached white all purpose)
2 c chopped onion
1 c chopped celery
1 c chopped green bell pepper
1 ½ tsp salt
½ tsp cayenne pepper (or more to taste)
6 cups chicken broth (hopefully homemade but Swanson brand will do)
1 lb smoked sausage, not fresh, (kielbasa or andouille) cut crosswise into ½” slices
2 tsp Cajun seasoning (your favorite brand will do)
1 lb chicken meat cut into 1” chunks (best to use thigh meat)
3 bay leaves
Chopped green onion, parsley, and file for serving (optional)
White rice for serving (NOT optional)
About the pot:Don’t even start this unless you have a proper pot, that means heavy. Heavy cast iron is the classic. Enameled cast iron (like Le Creuset) is better because it is easier to judge the color of the roux. Heavy aluminum like Calphalon also works.
First you chop your Trinity:Chop the onion, celery and peppers into relatively uniform ¼” chop. Season with the salt and cayenne and set aside… close to the stove. (You will see why in a minute.)
Now you make a roux:Combine the oil and flour in your pot and stir together until there are no lumps. It should be liquid enough that it flows well as you stir. Add more oil if necessary. Turn the heat to medium high on a wimpy range or maybe medium on a better burner and start stirring. I recommend using a wooden spatula rather than a spoon as that tool does a better job of sweeping the bottom and corners of the pot. Oh, by the way, you can’t stop stirring so you best go pee before you start this. I call this a “2 beer roux.” That means that you can drink 2 beers before it is ready. I find that it takes me about 30 to 40 minutes to get there, but then I have done this a lot. Better to go slow until you gain some experience.
When the roux gets to the color of a Hershey Bar, you are ready to go. WARNING: The reddish Hershey Milk Chocolate Bar color is very close to burning. If black flecks appear, you have burned it and blown it. Start over.
Makin’ Gumbo:Dump the seasoned Trinity into the roux all at once and stir like crazy. That is why I told you to keep this by the stove. If you are getting close to burning the roux, this drops the temperature and keeps it from burning. There will be a lot of steamin’ and sputterin’ going on but this has a lot to do with the flavor development. The high heat hitting the vegetables and cayenne makes a flavor difference.
Continue to stir and cook for about five minutes until the vegetables are wilted.
Add the sausage and bay leaves; continue stirring and cooking for about five minutes.
Slowly add the broth (it should be cool) stirring continuously to incorporate.
Reduce heat and maintain a slow simmer for two hours, uncovered, stirring occasionally.
In the meantime, season the chicken meat with the Cajun seasoning. Add it to the pot and simmer for another hour, stirring occasionally. (Hint, chicken meat is easier to cut into chunks if it is icy.)
Excess oil may break out. Skim off if you wish.
Check seasoning and add salt if necessary.
Serving:Stir in chopped green onion and parsley and serve over white rice. File on the table for adding is optional.
NOTE:You can use commercially available roux. (It is really quite good.) The trick will be to get it up to a high enough temperature to sear the trinity/cayenne mixture without burning it. I think making the roux yourself is more fun. It tests your intestinal fortitude… “How close can I get to burning before I dump in those vegetables?”
You can double this recipe if your pot is big enough. I usually do because this is a bit of trouble and it freezes well. If you freeze leftovers, add the parsley and green onion only to the portions you serve. Parsley and green onion should always be added fresh.
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