Gumbo
This is my favorite food to make. It is not easy and takes time but always worth it in the end!
Time: 3 1/2 - 4 Hours
Servings: 8-12
1 small roasting chicken ; quartered (Lindenhof Farms)
1/2 cup plus 3/4 Cup all-purpose flour ; sifted
Kosher salt and freshly ground pepper
3/4 Cup Vegetable oil
3 large onions ; medium diced (Growing Roots Famers Market)
7 stalks celery ; medium diced (Lancaster Farm Fresh)
4 bell peppers ; medium diced (Kimberton Whole Foods)
12 cloves garlic ; peeled and minced (B&H Organics)
2-4 tablespoon Cajun seasoning (Sundry Mornings)
4 Bay Leaves
10 Cups water
1 pounds andouille ; sliced 1/4" thick (Triple C Angus)
1 tablespoon Filé Powder
Boiled rice
3 green onions ; thinly sliced (garnish)
Smoke On The Bayou or Revenge Of J’s Ghost to taste (Sundry Mornings)
INSTRUCTIONS
Season the 1/2 cup flour with salt and pepper, use to dust chicken quarters. Shake off excess flour.
Heat the oil in a large, heavy, dry pot over high heat until it reaches its smoking point, about 3 minutes. Sear the chicken in the hot oil until it is golden brown on both sides, it doesn’t need to be cooked all the way. Remove the chicken from the pot and set aside. If the oil has black specks from the flour filter the oil with a cheese cloth into another pan and clean out the pot. Once clean replace the oil and reheat.
When the oil has returned to the smoking point, make a roux by slowly adding the flour to the oil, stirring constantly over medium heat with a wooden spoon until the roux is the color of milk chocolate, about 5- 8 minutes. Scrape the sides and bottom of the pot as you stir. Be careful not to burn the roux; if black spots appear, you will need to start over.
When the roux has reached the desired color, add the onions, stir and cook for 1 minute. Add the celery and cook for 30 seconds. Add the bell peppers, scrape the bottom of the pot, and cook for 1 minute.
Add the garlic, Cajun seasoning and bay leaves. Slowly add the water. Pour in two cups and stir constantly to avoid lumps of roux until smooth, add the rest of the water.
Add the seared chicken and sausage, stir, bring to a boil, then simmer for about 2 1/2 hours, skimming away any excess fat from the surface of the gumbo. It is ready when the chicken falls off the bones, remove from the pot and take the chicken off the bone, discard the skin.
If necessary to get the liquid to the desired consistency, add water or simmer to reduce.
Return to a boil. Mix Filé powder with a small amount of broth till smooth, this will prevent clumps. Stir into gumbo, taste for salt, and finish with hot sauce to taste or leave that to the individual. Serve over boiled rice and garnish with green onions.
Adapted from, Commander’s Kitchen, cookbook by Ti Adelaide Martin & Chef Jamie Shannon