Gumbo
This is one of those meals that I made solely to get those cute wife points from K. And, so when we do that ridiculous, I love you more crap, I can say, nope, I made you Gumbo. K loves this meal, and we even made it for my parents, and they loved it too! It definitely isn’t me friendly, but I deal and just have Chicken Tortilla Soup instead. K likes his gumbo paired with some Beer Bread.
Ingredients
1 cup canola oil
1 cup all-purpose flour
1 large red pepper, diced
1 large green pepper, diced
1 large yellow pepper, diced
2 celery stalks, diced
1 tablespoon garlic, minced or grated
1 onion, diced (I usually leave it out)
1 (14 ounce) can diced tomatoes
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon dried basil
1 (rounded) tablespoon creole seasoning
1 teaspoon chili powder
1-2 teaspoons cayenne pepper
1 tablespoon black pepper
2 teaspoons salt
8 cups chicken broth (two 1 quart cartons)
1 1/2 pounds andouille sausage, sliced + halved again into half circles
3 boneless skinless chicken thighs
white rice, for serving if desired
beer bread, for serving if desired
Instructions
1
In a large bowl combine the chopped peppers, chopped celery, garlic and onion. Set aside.
2
In a small bowl combine the oregano, thyme, basil, creole seasoning, chili powder, cayenne pepper, pepper and salt. Set aside.
3
Before you begin the next step, make sure you have completed steps 1 and 2. It is very important to have all your ingredients prepped and ready go so you don’t burn anything.
4
Heat a large heavy bottom soup pot over medium-low heat. Add the canola oil and flour to the pot and whisk to combine. Stir the roux every 15-20 seconds – LITERALLY. You will be able to smell the flour starting to brown. Continue to gently brown flour without burning it until the mixture turns the color of peanut butter or a dark caramel. This can take 30 minutes or so. If you burn it, start over.
5
Heat a large heavy bottom soup pot over medium-low heat. Add the canola oil and flour to the pot and whisk to combine. Stir the roux every 15-20 seconds – LITERALLY. You will be able to smell the flour starting to brown. Continue to gently brown flour without burning it until the mixture turns the color of peanut butter or a dark caramel. This can take 30 minutes or so. If you burn it, start over.
6
Add chicken broth, canned tomatoes, chicken thighs and sausage to the pot. Bring the gumbo to a boil, reduce the heat and simmer, covered for at least 3 hours or up to all day (the longer the better for flavors to blend). The gumbo should be the consistency of stew. If too much of the liquid evaporates add water to thin and if there is too much liquid leave the top off the soup and cook 30 minutes longer. Once the meat has cooked through, skim fat from top and lightly shred the chicken. Enjoy!
7
By Half Baked Harvest
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