Gumbo

Louisiana delicacy. Recipes are so diverse that it's actually impossible to explain. For further information, ask Sebastian.

---

Gumbo is actually a West-Indian word meaning "okra". The first Gumbos were made with the vegetable, and is still widely made today. The beautiful thing about gumbo is that you can add just about anything to it. Simple variations are Okra, Shrimp and Crab, Duck and Sausage, Goose Gumbo, and just Shrimp Gumbo. The bacic necessities for a Gumbo are Roux, Meat of some variety, Onion, Bell Pepper, Celery (Cajun Trinity), and seasonings. Additions include hard-boiled eggs, gumbo file (available at most Wal-Marts), and even cornbread!

My personal favorite and best is the Chicken and Sausage Gumbo. If you've been by Four Winds Camp at Spring war the last few years, you've probably at least seen my gumbo. Well, I'm going to divulge my recipe to you, and see if you can match mine.

As with most Cajun Cooking, very little measurements are used in recipes. I've been raised to learn the art of cooking Cajun food, and as such, I couldn't tell you how much seasonings I use, I just add it until it "feels" right. Have fun and experiment with your seasoning portions, as many things I consider bland are quite spicy to some people from, say, Indiana.

So, without further ado, I give you my recipe for Gumbo...

Sebastian's Chicken and Sausage Gumbo. (cook time: Approx. 3.5hrs)

• 4c. Roux *

• 2 Bell Pepper
• 1 Onion
• 2 Celery Stalks
• 2.5lbs Sausage (Pork/Beef)
• 3lbs Boneless/Skinless Chicken Breast
• 1 can Chicken Stock
• Cajun Seasoning (Tony Sacherie's is best, as it has salt already)
• Garlic Powder
• Red Pepper
• Black Pepper
• Rice (quantity dependant on number of servings)

• 2 Knives (one for meat, one for veggies)
• 1 Large Pot (8qt?)
• 1 Black Iron Skillet or comparable heavy skillet (10-inch or larger)
• 1 Wooden spoon
• 1 Heat temperate bowl
• 1 Ladle
• 1 Rice Cooker

---

*Roux* This is the hardest part. Be prepared to spend up to 45 minutes standing over the stove constantly stirring. If you leave it to go to the bathroom or deal with a crying kid, you will burn it and have to start over.

You will need:

• vegetable oil
• flour
• Red Pepper
• Green onions (finely cut)
• Garlic Powder
• Onion Powder

• 1.) Mix Oil and Flour in a skillet, preferrably a black iron one. You will ruin a cheap Wal-Mart one. Mix should be a paste consistency.
• 2.) Turn on heat to medium. Start stirring.
• 3.) As paste starts to thicken and brown, add Garlic Powder, Onion Powder, and Red Pepper. (Amount dependent on your own taste)
• 4.) Continue Stirring, don't stop.
• 5.) When paste is dark, add green onions.
• 6.) Keep stirring. Roux will become a deep brown. Turn off heat, but keep stirring until heat is gone from mixture.
• 7.) You have your Roux. Set aside in a heat-temperate bowl to cool.

---

Gumbo Mixture:

• 1.) Slice Sausage into 1/2-inch slices. Put in large pot and brown slowly over medium heat.
• 2.) While Sausage is browning, cut chicken into smaller pieces. (Bite-size is ok) Add to sausage and stir until chicken is white on outside.
• 3.) Add water and Chicken Stock. Amount of water is relative to number of servings. Figure 2cups per serving. I usually just fill the pot. Increase heat to high so that water will boil.
• 4.) While water is coming to a boil, dice Onion, Celery, and Bell Peppers. Set aside.
• 5.) Wait.
• 6.) When Water starts to boil, add Onion, Bell Pepper, Celery, and Roux. Stir in until Roux is blended.
• 7.) Water will turn brown, and chicken fat will rise to the top. Scoop out chicken fat with a ladle or coffee cup. Gumbo should be somewhat watery, though not as thin as, say, a vegetable soup. Too thick and you've made a "Frickasee", that's another recipe for another time.
• 8.) Add Cajun Seasoning, Garlic Powder, Red Pepper, Black Pepper. Amount is up to you, and depends on how spicy you want your gumbo to be.
• 9.) Reduce heat to medium-high. Cook for 2hrs, stirring occasionally and "taste-testing". You may need to scoop out more chicken fat as needed.
  • If the taste is "bitter" to you, add garlic and a hint of salt.
  • If the taste is too spicy, add a bit of salt and 2 cups of water.
• 10.) With 30 minutes left for the Gumbo, put Rice to cooking. (Yes, you prolly have a rice cooker, I know. I refuse to use one and do it the old fashioned way.)
• 11.) Once Rice is done, turn off Gumbo.

Serve Gumbo over rice in bowls and with saltine crackers, potato salad, and your favorite beer. For kids, serve milk, as the milk will dissapate the spices and pat down any heartburn.

For leftover Gumbo, put in fridge until next day. Gumbo will "ferment" and be even more awesome the next day for lunch. After second day, freeze leftovers. Once defrosted, however, you cannot re-freeze. For large quantities of leftover, divide appropriately and freeze in smaller containers. Will keep fresh in freezer for up to 6 months.

If you have any trouble, feel free to e-mail me at [email protected]