Time For Gumbo

Not to long ago, we started watching “America’s Test Kitchen“. They have some great ideas. I have not watched to many episodes yet, but so far, I have learned something new from each episode we’ve watched. My latest lesson from them was about making a dry roux and using it for gumbo. I love gumbo and just had to give this recipe a try. It was deliciously rich with flavor. I served it with red beans and rice, some rolls and a smooth velvety malbec on the side.

There are many types of gumbo, and I have made quite a few. I love gumbo. But this is the first time I made it with a dry roux. To make a dry roux, you roast the flour in the oven for an hour at 425* F or about 270* C. When you remove the flour from the oven, it is a rich cinnamon/nutmeg color. Don’t over cook it and burn it or it will taste like burnt coffee. When cooked properly, it will have a very nutty aroma too. I did not add anything to the flour at all; just time in the oven.

Once the flour was out of the oven to cool, I made everything else for the gumbo.

Gumbo

1 cup flour roasted in the oven to a dark cinnamon or nutmeg color

1 onion, diced fine

2-3 celery sticks, diced fine

1 bell pepper, diced fine

1 TBSP garlic

1 lb Andouille sausage, sliced

1 jalapeno, diced fine

2 lbs chicken breast, cut into large chunks

1 TBSP fresh thyme, chopped fine

5-6 cups chicken broth

1 tsp cayenne pepper

2 bay leaves

1 TBSP paprika

salt & pepper to taste

Cajun or Creole seasoning to taste

olive oil for cooking

The onion, green bell pepper and celery are known as the “Holy Trinity” in Cajun or Creole cooking and are the basics for ALL Cajun or Creole recipes. I also added the jalapeno because we like things with a bit of a kick, so I call it the Holy Trinity plus one. Saute all of these along with the garlic and the bay leaves in olive oil for about 5 minutes, or until the onions are translucent.

Add the chicken, Andouille sausage, seasonings, and about 4 cups of the chicken broth. Bring to a boil, then reduce the heat to a simmer and continue to cook for about 10 minutes.

Combine the rest of the chicken broth with the browned flour, by slowing pouring it over the flour and whisking it in. Once the flour and broth are combined to make a thick slurry, add it to the rest of the gumbo mixture.

Once everything is added, add the fresh thyme, combine everything together thoroughly, cover and bring to a boil, then reduce the heat to a simmer and continue to cook for about an hour, stirring occasionally.

When the gumbo is ready serve it either over plain rice or red beans and rice and laissez le bontemps roulez!

Let the good times roll and enjoy them all. Stay safe and stay well Everyone. ‘Til next time.