It’s Gumbo Day! Nothing screams (like an unintelligible Cajun) New Orleans like a big ol’ pot of Gumbo. And, much like many of my recipes, the key to a good gumbo is time. First, you make a delicious stock, then you have to make a roux, then you combine everything and let it cook even longer until all the flavors combine for a luxuriously smooth, flavor-packed stew. Traditionally, gumbo is served with some rice. But, whenever I make the initial batch, I serve it in a bowl all by itself and then make rice when I cook-up some leftovers later in the week. Also, while gumbo should be made solely with andouille, my girls aren’t huge spice fans, so I use a little andouille, but a whole kielbasa for some mild smoky flavor.
Gumbo
Large chicken ~6 lbs
4 onions
6 ribs celery
3 bay leaves
Cayenne Pepper
1 ¼ cup vegetable oil
1 ¼ cup AP flour
Green Pepper
4 cloves garlic, peeled
2 andouille sausage
1 lb kielbasa
6 scallions, sliced
Parsley
Place the chicken in a large Dutch oven and pour in 16 cups of water. Turn the heat to high.
Peel and quarter 2 onions and add to the pot along with 2 ribs celery (broken into thirds), the bay leaves, ½ tsp cayenne pepper and 1 tbsp of Kosher salt. Bring to a boil, then cover the pot, leaving slightly ajar and reduce the heat to medium. Cook for 2 hours.
Near the end of the stock making, chop the remaining onions and celery stalks, seed and dice the green pepper and chop the garlic and andouille sausage.
After 2 hours, remove the chicken and strain the stock, discarding the solids. Clean out the pot and return to the stove.
Add the oil and flour to the clean pot and cook over medium heat, stirring constantly for about 20 minutes, until thickened and dark brown. Then stir in the prepped vegetables and andouille, with a pinch of salt and ¼ tsp cayenne pepper and cook until softened, about 10 minutes.
Then, stir in the stock and bring to a boil. Reduce the heat to medium-low and cook uncovered for 90 minutes, stirring occasionally.
Meanwhile, remove the skin from the chicken and pull the meat from the bones into bite size pieces. Slice the kielbasa into half-inch thick slices and reserve with the chicken.
After 90 minutes, stir in the reserved chicken and kielbasa and cook for another 10 minutes.
Then, stir in most of the sliced scallions and some chopped parsley. Cover and remove from the heat. Let sit for 5 minutes, then serve in bowls, garnishing with some scallions. Serve with rice, if desired. ______________________________ Copyright 2022, Brendan McCann, All Rights Reserved.
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