WELL, I'm not sure if you're aware, but it's football season again! I have been a fan since I can remember, but it was always college football. GO BIG RED!! Since moving to New Orleans, I have become a Saints fan as well, which I suppose is no surprise if you've spent any time down there. I know every city thinks their team is the best and has the most awesome fans, but Saints fans are truly one of a kind. Courtney and I went to a game last year and it was so fun and LOUD. We won, naturally. The first game is today against Atlanta (aka dirty birds) and in honor of the occasion I have decided to make gumbo, because it's the most New Orleans thing that I want to make/eat right now. It's a perfect dish for Sunday afternoons or nights while watching the game! It's also one of my favorites and I can't believe it took me so long to discover and appreciate it!
This dish can be intimidating, I've only made it a few times myself. The very first time I attempted it, I made the mistake of inviting friends over for dinner to taste test. I'm pretty sure I made it wayyyy to spicy, but they were gracious and ate it anyway:) Thanks Gwyn & Josh! I was lucky enough to learn some technique from the chefs at Bayona and have since been practicing. Now I can make it with confidence and feel pretty good about the end results. It's just so good. It's New Orleans in a bowl.
If you are watching football today, I hope you get to see your team win while eating yummy food. It's the little things. Go Saints!! WHO DAT!?!?
Starting with the all important TRINITY, onions, peppers, and celery. I like to use a mix of poblanos and red bell peppers.
Small dice the veggies
Now for the true essence of gumbo, the roux. This is pale Roux.
After cooking for a few minutes you can see it's starting to brown a bit like gravy.
Looking Good.....Keep Going
It's Done! At least to the point where I want it, it can be cooked longer if darker roux is desired. At this stage it looks almost like melted chocolate. This roux was cooked over low heat for 25 minutes, while stirring constantly.
Now add the trinity to the roux and stir, cook for 5 minutes, add chopped garlic.
I poached some chicken, the stock will be used in the gumbo, and the chicken will be shredded and added later.
Shredded Chicken
Add the stock and simmer gumbo for 30 minutes.
Now add the sausage and chicken to the gumbo and continue to simmer on low for at least an hour.
Now it's time to season with worcestershire, thyme, parsley, and scallions, and salt & pepper.
Now make some rice. I've been told I'm really good at this...I would have to agree.
Then grab some Crystal hot sauce....if you can find it. Any hot sauce will do, but this is my hands down favorite.
The finished product....and my lunch! Now it's time for some football!
Gumbo
Roux- 1 1/2 cups flour, 1 1/2 cups canola oil
Whisk together in a good quality pot and stir until desired darkness
2 Onions
1/2 bunch celery
3 bell/poblano peppers
3 TB chopped garlic
4 qts chicken stock
2 pounds chicken
1 pound andouille sausage
Worcestershire, hot sauce
Thyme, parsley, scallions, salt & pepper
Rice for serving
You can definitely add okra or file powder to thicken gumbo, however it was hard for me to find these items in MV, so I left them out.
Happy Cooking!
This looks really, really good. I can’t wait to try it.
Thanks! You won’t regret it!
Yummm! It was delicious the first time, I can only imagine how good it is now!!!
I’m glad you think so:)