(I) Intro
(II) Ingredients
(III) Process
(IV) Extra Bits
(I) Gumbo is a Cajun stew with its origins in the Southern United States, specifically, New Orleans, Louisiana. A proper Southerner knows its best to eat it when its cold outside, but can appreciate a steaming bowl even in the hottest of summers. Very soul-felt, wholesome dish that has cured me of everything: from heart breaks to hangovers, it is certainty something everyone should give a wack at.
(II) For this Gumbo, we are keeping it spartan and simple, but no less tasty. You can get all these things anywhere on the continent, and if you can't, my friend you need to move:
Chicken: I buy a whole cooked rotisserie chicken, cut away the fat and skin, then chop up the meat into piles of white and dark. This is the faster, less refined method. If you have the time, buy 2 lbs raw boneless or bone-in chicken thighs, which you will pan sear before adding to the gumbo pot. More on that in part III.
Sausage: Andouille, or next best offer. Honestly any of your favorite smoked sausage will do, so long as you have 16 oz of it.
Celery: 1-2 stalks will do. Be sure to cut the base off, as it is bitter and gumbo don't want that.
Onions: 1 whole Spanish Yellow onion. Slice and dice into small chunks.
Bell Peppers: I prefer green for this dish, but any color works. Pro tip, cut away from the pepper's grooves, and you'll avoid having to clean the seeds.
White Rice
Green Onions
Salt: Enough. Seriously, you'll need a pinch here, a crack there. Just get alot.
Pepper: Same as salt.
Jalapenos: 4-7. Depending on how hot you want it, increase the quanity and amount of seeds your add or remove.
Garlic : 5-7 Cloves. This is a garlic heavy dish, so make sure you have them and dice them finely.
Bay Leaf: 2-3
Flour: 1/2 cup All Purpose
Thyme: 1/4 Cup
Oil: 1 cup; grape seed, avacado, and canola work best for the smoke point. Olive oil is a toss up, so prioritize final taste over availability and price.
Chicken Stock: 2 cans, or 1 quart.
Beer: 6 cans of a light amber brew, 1 for the dish and the rest for the chef.
A Cooking Pot: This is where the magic happens.
A Cooking Pan (optional): For chicken searing
(III)
(II) Ingredients
(III) Process
(IV) Extra Bits
(I) Gumbo is a Cajun stew with its origins in the Southern United States, specifically, New Orleans, Louisiana. A proper Southerner knows its best to eat it when its cold outside, but can appreciate a steaming bowl even in the hottest of summers. Very soul-felt, wholesome dish that has cured me of everything: from heart breaks to hangovers, it is certainty something everyone should give a wack at.
(II) For this Gumbo, we are keeping it spartan and simple, but no less tasty. You can get all these things anywhere on the continent, and if you can't, my friend you need to move:
Chicken: I buy a whole cooked rotisserie chicken, cut away the fat and skin, then chop up the meat into piles of white and dark. This is the faster, less refined method. If you have the time, buy 2 lbs raw boneless or bone-in chicken thighs, which you will pan sear before adding to the gumbo pot. More on that in part III.
Sausage: Andouille, or next best offer. Honestly any of your favorite smoked sausage will do, so long as you have 16 oz of it.
Celery: 1-2 stalks will do. Be sure to cut the base off, as it is bitter and gumbo don't want that.
Onions: 1 whole Spanish Yellow onion. Slice and dice into small chunks.
Bell Peppers: I prefer green for this dish, but any color works. Pro tip, cut away from the pepper's grooves, and you'll avoid having to clean the seeds.
White Rice
Green Onions
Salt: Enough. Seriously, you'll need a pinch here, a crack there. Just get alot.
Pepper: Same as salt.
Jalapenos: 4-7. Depending on how hot you want it, increase the quanity and amount of seeds your add or remove.
Garlic : 5-7 Cloves. This is a garlic heavy dish, so make sure you have them and dice them finely.
Bay Leaf: 2-3
Flour: 1/2 cup All Purpose
Thyme: 1/4 Cup
Oil: 1 cup; grape seed, avacado, and canola work best for the smoke point. Olive oil is a toss up, so prioritize final taste over availability and price.
Chicken Stock: 2 cans, or 1 quart.
Beer: 6 cans of a light amber brew, 1 for the dish and the rest for the chef.
A Cooking Pot: This is where the magic happens.
A Cooking Pan (optional): For chicken searing
(III)
- First start by seasoning the chicken with salt and pepper. Then pan sear your raw chicken thighs, just long enough that they have a nice hard sear on High. From there, turn down the flame to Medium, or Medium Low and let it cook. If your like me, and are using a full rotisserie, no need to sear cook it unless your a try hard. Just peel skin and de-bone.
- While the chicken is cooking, prep and chop your veg. Make sure its diced finely and in seperate piles from each other.
- Now we're going to make a roux (pronounced roo), using that oil and flour. Put the oil in the cooking pot and cook over medium-high till oil has started to smoke, then add the flour, while stirring constantly for 15 to 20 minutes*
*You are NOT to walk away from this roux or cease stirring until it is a nice dark color. If this is your first time making roux, turn the heat to medium-low and don't walk away. If this is your second, third, or fourth time with roux, DONT WALK AWAY. This is Cajun Napalm; it will burn, and with it, your dream of that gumbo.
- Now add all veg except garlic, with a pinch of salt, to the roux. Continue to stir constantly for four minutes, then add your chicken stock
- Check on your chicken. If its done and has a hard sear on both sides, add in your 1/2 a beer. Giving a nice coating, and continue to cook it on low until the alcohol has boiled off. Add in a the other 1/2 beer to your roux and chicken stock mixture as well.
- Break out the pepper and salt, giving the roux 30 cracks of pepper, and 10 of salt. Yes I know thats a lot of pepper. But you will thank me.
- Now your chicken should be done, so take it off the heat. On a cutting board, cut your sausage into coins. From here, add both meats to the roux and let it all simmer on low for an hour.
Then you wait and drink the other 5 beers! I would suggest that you put some white rice to cook and chop some green onions, because they go heavenly with gumbo. After that hour ticks by, go ahead and get yourself a hot steaming bowl of "Thats soooo good!".
Looks good. I'll have to tweak it for Australia in July.
I'll also use quality brews, not any light stuff.
I'll also use quality brews, not any light stuff.
A darker lager is always good. I'm partial to a Weihenstephaner. Though I'd be curious to know what you'd prefer to add.
I mainly went for a light brew in this recipe, purely for the price point
This will be a theme for any future Eat-You-Anywhere posts.
I might also add, consider fresh parsley and eggs to throw into the roux for a summer serving. You can hard boil them and add them in after the simmer, or add them in raw to cook if you like them poached.
I mainly went for a light brew in this recipe, purely for the price point
This will be a theme for any future Eat-You-Anywhere posts.I might also add, consider fresh parsley and eggs to throw into the roux for a summer serving. You can hard boil them and add them in after the simmer, or add them in raw to cook if you like them poached.
It looks tasty! I'm getting into cooking more, so maybe I'll make something like this soon.