
SERVES: 8-10 people
INGREDIENTS
¾ cup of flour
¾ cup of light olive oil
1 stick of salted butter
2 large onions chopped
4 ribs of celery-chopped
2 cups of okra chopped in ½” thick pieces
3 cloves of garlic chopped
3 large tomatoes-chopped
2 tsp black pepper
2 Tbsp Texas Gourmet Sidewinder Searing Spice
3 Bay leaves
1 Tsp Thyme leaves
2 16 oz. Cans stewed tomatoes-chopped
2 Chickens (whole) with necks, gizzards & liver (if available)
2 lbs. Raw link sausage (If using smoked sausage boil for 20 minutes before adding to gumbo)
1 Onion-quartered
2 Carrots –cut big
3 Stalks of celery-chopped coarse with leaves
4 Cloves of garlic-peeled
½ Tsp Black peppercorns
Pinch of salt
5 Bay leaves
2 Tbsp Better than Bullion Chicken
PREPARATION
Stock
The base for the rich, and wholesome flavor of gumbo begins with a good stock. Shortcuts can be taken with canned broth or bullion, but I allow at least 2-3 hours. I use very little salt in my stock. You can always add it to your dish, and as you reduce it and the liquid cooks away, the salt stays in. When making a large batch of stock, I like to strain out the liquid, and cool it down, then freeze in containers large enough for a soup for later.
In a stockpot, melt a half stick of butter, then brown the chicken parts until thoroughly browned, then add enough water to cover the chicken by about 2-3 inches then add the rest of the ingredients.
Boil for 30 minutes, then cover and cook at medium heat until chicken is done (you’ll know it is done when the meat begins falling off the bone).
Remove the chicken and strain the remaining liquids and set aside.
Roux
The roux is the base for the texture and flavor of the gumbo. It will require your undivided attention, so clear the kitchen, get a good large cast iron skillet or Dutch oven, a long spatula that can get into the corners of the skillet or pan and all your patience. A good roux (the most flavorful one) is a deep brown color.
Start with equal parts of oil and flour (I use vegetable oil). Combine about ¾ cup of each, over a medium low fire, and stir it with your spatula or roux spoon every 10-15 seconds.
With each stirring, you will start to notice the mixture browning as you stir. It should brown very slowly, if it browns too quickly, it will burn, and you will notice black chunks. If this happens you must start over.
When the roux is about the color of caramel, add a stick of butter. As the roux darkens you need to gradually lower your fire. I like to have a pot of stock waiting right by the roux because when the color is right, I add a couple ladles of stock to slightly cool the roux then I add my chopped vegetables (except the okra).
Increase the fire slightly, adding more stock as needed to be able to stir the mixture and cook this for 45 minutes to an hour to caramelize the vegetables. This mixture will have a beautiful chocolate brown color and a nutty smell to it.
Now add the roux and vegetable mixture to the pot of reserved stock over medium low heat, stirring well to combine. Allow it to cook slowly for 2 to 3 hours, then add your chicken or seafood and your other favorite gumbo ingredients.
Serve over rice.
Bon appétit!
Appetizers, Soups & Salads
BRYAN’S RED POTATO SALAD
CAJUN FRIED TURKEY SALAD
CILANTRO CABBAGE SLAW
CHILIE CON QUESO
CREAM OF POBLANO SOUP
CREAM OF WINTER SQUASH SOUP
EMPANADAS
GREEK PASTA SALAD WITH SHRIMP
GRINGO GUACAMOLE
CHICKEN AND SAUSAGE GUMBO
JALAPENO KIWI & CREAM CHEESE
PINEAPPLE/MANGO PICO DE GALLO
SMOKED SALMON DIP
SWEET CHIPOTLE FLYING DEVILED EGGS
TEXAS STYLE CREAMY COLE SLAW