Source Minimally adapted from My New Orleans: The Cookbook, by John Besh
Ingredients
- 1 cup (240 ml) (230 gm) rendered chicken fat, duck fat, or canola oil
- 1 cup (240 ml) (140 gm) (5 oz) flour
- 2 large onions, diced
- 1 chicken (3 ½ to 4 lbs.), cut into 10 pieces
- 2 tablespoons (30 ml) (15 gm) (½ oz) Basic Creole Spices (recipe follows), or store-bought Creole spice blend
- 2 pounds (2 kilograms) spicy smoked sausage, sliced ½ inch (15mm) thick
- 2 stalks celery, diced
- 2 green bell peppers (capsicum), seeded and diced
- 1 tomato, seeded and chopped
- 2 cloves garlic, minced
- Leaves from 2 sprigs of fresh thyme
- 3 quarts (3 liters) Basic Chicken Stock (recipe follows), or canned chicken stock
- 2 bay leaves
- 6 ounces (175 gm) andouille sausage, chopped
- 2 cups (480 ml) (320 gm) (11 oz) sliced fresh okra, ½ -inch (15mm) thick slices (or frozen, if fresh is not available)
- 1 tablespoon (15 ml) Worcestershire sauce
- Salt, to taste
- Freshly ground black pepper, to taste
- Filé powder, to taste
- Tabasco, to taste
- 4-6 cups (1 – 1½ liters) (650 gm – 950 gm) cooked Basic Louisiana White Rice (recipe follows)
Total 10-12 servings
Inatructions
1. Prepare homemade chicken stock, if using (recipe below).
2. Prepare homemade Basic Creole Spices, if using (recipe below).
3. Season the chicken pieces with about 2 tablespoons of the Creole Spices while you prepare the vegetables.
4. Make sure all of your vegetables are cut, diced, chopped, minced and ready to go before beginning the roux. You must stand at the stove and stir the roux continuously to prevent it from burning.
5. In a large cast-iron or heavy-bottomed pan, heat the chicken fat, duck fat, or canola 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.
6. 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 minutes.
7. Add the chicken to the pot; raise the heat to moderate, and cook, turning the pieces until slightly browned, about 10 minutes.
8. Add the sliced smoked sausage and stir for about a minute.
9. Add the celery, bell peppers, tomato, and garlic, and continue stirring for about 3 minutes.
10. Add the thyme, chicken stock, and bay leaves. Bring the gumbo to a boil, stirring occasionally.
11. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes. Stir occasionally, skimming off the fat from the surface of the gumbo every so often.
12. Add the chopped andouille, okra, and Worcestershire. Season with salt and pepper, several dashes of filé powder, and Tabasco, all to taste.
13. Simmer for another 45 minutes, continuing to skim the fat from the surface of the gumbo. Remove the bay leaves and serve in bowls over rice. Pass more filé powder at the table if desired.
Afterthoughts
- This was certainly the most challenging challenge I've participated in: stirring the stew non-stop for at least an hour - wheeeeew.... I don't think I can knowingly do that to myself again - will just have to do without a home made gumbo. But I will certainly treasure every bite next time I go to New Orleans and order it :-).
- I've made a lot of changes to the orignial recipes, and the final result is not worth reproducing, so I posted here the recipe just as it appeared on the Daring Cooks site, not my version. I could not rank the taste of this recipe, because the thing I have tasted was very different :-).
Blog-checking lines: Our May hostess, Denise, of There’s a Newf in My Soup!, challenged The Daring Cooks to make Gumbo! She provided us with all the recipes we’d need, from creole spices, homemade stock, and Louisiana white rice, to Drew’s Chicken & Smoked Sausage Gumbo and Seafood Gumbo from My New Orleans: The Cookbook, by John Besh.
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