Posted: Nov 14, 2011 10:04 am |
Edited by: carney
Here's the gumbo recipe:
Make stock, I did this the night before. Put a 3-4 pound chicken in a stock pot , cover with cold water. Add a quartered onion, 3-4 ribs of celery, and a head of garlic sliced in half. Season with a few peppercorns, a bay leaf and a couple of sprigs of fresh thyme. Slowly bring to a gentle simmer, skim off and fat and foam that floats to the top. Simmer for 45-60 minutes until chicken is fully cooked. Remove chicken and remove meat from the bones. Set meat aside and refrigerate. Return the bones to the stock and reduce liquid for 30 minutes. Should yield about 3 quarts of stock. May be refrigerated over night, remove any fat that solidifies on top.
Chop one bell pepper, one onion and 3-4 ribs of celery, set aside. In a heavy cast iron pot (if possible) heat 1.5 cups of vegetable oil to ALMOST smoking. Whisk in 1.5 cups of flour, BE CAREFUL, you have just made cajun napalm. Turn heat down to med high and whisk like crazy. If blck specs form, start over. If you are not sure of your roux making abilities, use a lower heat and whisk away. High heat=roux in about 15 minutes, low heat may take 30-40 minutes. It should be a deep brown reddish color. Set aside about a quarter of the roux and save in case you need some extra thickening power.
Heat stock up and have ready. Add chopped celery, onions and bell pepper to the roux and cook until vegetable soften. Add chopped garlic (as much as you like) and a pound of good anouille sausage cut into 1/2 inch slices. Cook for another 10 minutes or so.
Add a quart of the hot stock to the roux/vegetable/sausage mixture and whisk like crazy. Once its incorporated, add hot stock a few ladles at a time while you continue to whisk until all the stock is added. Bring to a boil, roux does not reach its full thickening potential until it reaches a boil. At this point, you should have a nice gumbo consistency: not thick, but velvety smooth and rich. It should be thinner than gravy and just thicker than soup. Simmer for about an hour then add the chicken meat. Simmer another 30 minutes. Serve or rice or potato salad and top with chopped green onions.