New Orleans Gumbo

Tom and I just returned from almost a week in New Orleans. Needless to say we ate constantly! We took a cooking class and made some of the most popular dishes in the South. I'll be blogging them as we try them and hope that you try them too and get the same results. We couldn't wait to try the Gumbo ourselves.




This recipe is perfect and if you like Gumbo, you'll love this dish. In the class, she had a roux spoon which I had not seen before. So of course I had to have it. Its the perfect spoon for this dish and I can't seem to figure out how we lived without it. It's not just for roux, but just a good tool for the kitchen! Tom's in love with it, he already had to put mineral oil on it, so it stays "pretty".




1 cup peanut oil plus extra for browning
1 chicken, cut up and deboned
1 1/2 lbs Andouille sausage
1 cup all purpose flour

4 cups chopped onions (use yellow or white but not vidalia)

2 cups chopped celery

2 cups chopped green pepper

1T chopped garlic
8 cups chicken stock
2 cups chopped green onions
Cooked rice
4-5 T  cajun seasoning mix. We used Joe's Stuff from the class, but any of your favorite cajun type seasonings will work. Salt and pepper to taste.




They said in the class to have all of your ingredients chopped and ready to go. This is the way to go, there is no time during the preparation to stop and chop. So get everything ready and then start.
In a large stock pot or dutch oven, add 4-5 T peanut oil and lightly brown the chicken and then add the Andouille, cook for about 10 minutes. Remove and set aside. Wipe out the pot and be sure there are no food particles left or they will burn in the roux.

Next make the roux. Add 1 cup peanut oil and the flour (equal parts) to the pot and over a medium heat stir constantly until its the right color. You need to stir continuously until its a light toffee color, about 20 minutes.





Then add the onions, celery and green pepper. Cook for about 5 minutes until vegetables are all mixed in. Keep stirring!! Then add the garlic, chicken and sausage and keep stirring. This will be like a paste.
Gradually stir in the chicken stock. Add your seasoning, salt to taste. Keep stirring and bring to a boil. Once its boiling, reduce to a simmer and cook for an hour.

Gumbo should have a darker look, so if its too light in color, just add a little kitchen bouquet - its all about the dish!  About 10 minutes before serving, add the green onions.

Serve over rice or accompanied by french bread. Bon appetite!!

Couple things: Use peanut oil because it can take the higher temperature and gives it a good flavor.
In class she suggested we use a store bought rotisserie chicken because its easier and has a wonderful flavor. We did do it that way.  Don't throw that skin or bones away. Toss them in a freezer bag and freeze it. More to come on that!




Here is a picture of the roux spoon. If you want to get one, let me know and I'll tell you how!