Sunday, October 4, 2009

New Orleans Style Gumbo


Adapted from the book "Cooking up a Storm" Recipes Lost and Found from The Times-Picayune of New Orleans
One of the keys to gumbo is roux, the mix of oil and flour cooked and stirred until it turns the required shade of brown. The key to a good gumbo is 'time' so make sur eyou are relaxed and are ready to do some stirring and slow cooking.
CHICKEN, SAUSAGE & SHRIMP GUMBO Yield: 8 - 10 servings
1/2 chicken stewing chicken, cut into serving pieces (I used a mix of chicken pieces - thighs, legs, breast with skin). Fry the chicken lightly in oil; set aside.
Ground red (cayenne) pepper (We used West African bird pepper which is considered comparable to cayenne)
1 cup vegetable oil
1 cup all-purpose flour
2 cups chopped yellow onion
1 cup chopped green bell pepper
1/2 cup chopped celery
2 1/2 quarts chicken broth (I used a mix of swansons vegetable broth and boullion cubes + water because this is a lot of liquid)
2 bay leaves
4 cloves garlic crushed
1/2 teaspoon dried thyme
1 pound andouille sausage, sliced into 1/4-inch pieces
16-20 Shrimp (frozen, tail on)
1/4 cup chopped green onions (white and green parts)
2 tablespoons chopped fresh parsley
Tomatoes (canned with habaneros)
Hot cooked rice, for serving
Preparation:
1. Season chicken generously with salt and cayenne (or african bird pepper). Fry in canola oil (optional but recommended) Set aside.
2. In a large Dutch oven, make a roux by combining the oil and flour over medium heat. Stirring constantly, cook for about 30 minutes or until the roux is dark brown. Add onion, bell pepper, garlic and celery; cook for 5 to 10 minutes or until vegetables are very soft.
3. Add broth and stir to blend well. Add chicken, bay leaves and thyme. Bring to a boil, then reduce the heat and simmer, for 1 1/2 hours or until the chicken is fork-tender. Add andouille and cook for 20 minutes. Check for salt. Add shrimp.
4. Adjust the seasonings and stir in green onions and parsley. Remove bay leaves.
Serve immediately over rice.