{"id":2303,"date":"2022-12-12T14:43:41","date_gmt":"2022-12-12T14:43:41","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=2303"},"modified":"2024-07-19T20:36:05","modified_gmt":"2024-07-19T20:36:05","slug":"make-it-yourself-gumbo","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/make-it-yourself-gumbo\/","title":{"rendered":"Make It Yourself Gumbo"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Make It Yourself Gumbo<\/span><\/h2>\n
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What is Gumbo? As cold weather moves in, it\u2019s a comforting, soothing and warming dish. It\u2019s a plethora of taste and techniques from African, European and Indigenous peoples cooking styles all muddled together somewhere in the depths of southern Louisiana.<\/span><\/div>\n
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Author: <\/span>Roger Ramsey for the News-Enterprise, Elizabethtown, KY<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>

<\/span>Broth<\/span><\/h4>
  • 1<\/span> 2\u00bd to 3 lb whole chicken<\/span><\/li>
  • 1<\/span> onion quartered<\/span><\/li>
  • 1<\/span> bell pepper broken into pieces<\/span><\/li>
  • 3<\/span> stalks<\/span> celery cut into 1-inch sections<\/span><\/li>
  • Salt and pepper to taste<\/span><\/li><\/ul><\/div>

    <\/span>Roux<\/span><\/h4>
    • 4<\/span> oz<\/span> vegetable oil<\/span> canola or peanut oil<\/span><\/li>
    • 4<\/span> oz<\/span> all purpose flour<\/span><\/li><\/ul><\/div>

      <\/span>Sausage<\/span><\/h4>
      • 1<\/span> pound<\/span> of good quality of pork based smoked sausage<\/span> I like Condcuh even though it\u2019s from Alabama instead of Louisiana or Andouille sausage cut into bite sized pieces<\/span><\/li><\/ul><\/div>

        <\/span>Seasoning vegetables:<\/span><\/h4>
        • 1<\/span> cup<\/span> of small dice of onion<\/span><\/li>
        • \u00bd<\/span> cup<\/span> small dice of bell peppers<\/span><\/li>
        • \u00bd<\/span> cup<\/span> small dice of celery<\/span><\/li>
        • 1<\/span> 14 oz<\/span> can of fire roasted diced tomatoes.<\/span><\/li>
        • One pound okra<\/span> fresh or frozen cut into \u00bd-inch slices<\/span><\/li>
        • Four cloves garlic thinly sliced<\/span><\/li><\/ul><\/div>

          <\/span>Seasoning blend<\/span><\/h4>
          • 2<\/span> fresh or 1 dried bay leaves<\/span><\/li>
          • 1<\/span> tablespoon<\/span> fresh or 1\u00bd teaspoon dried thyme<\/span><\/li>
          • 1<\/span> tablespoon<\/span> fresh or 1\u00bd teaspoon dried basil<\/span><\/li>
          • 1\u00bd<\/span> teaspoon<\/span> cayenne pepper<\/span><\/li><\/ul><\/div><\/div>\n

            <\/span>Instructions<\/span><\/h3>
            • Place the chicken, either whole or halved into a pot of cold water. Add the onion, carrot, celery salt and pepper. Bring the chicken to a boil and reduce to a simmer. Cook the chicken for 45 minutes at a simmer. The chicken should be able to be pulled from the bone and the meat shredded after it has cooled.<\/div><\/li>
            • While the chicken is stewing create your roux<\/span>
              <\/div>Heat the oil in a heavy bottom pan. Stir in the flour being careful to not splash the hot oil. (A trip to the ER can ruin your dinner!) Maintain a medium heat and stir the roux constantly. You want the roux to darken to a color similar to chocolate but without any odor of scorch.<\/span><\/div><\/li>
            • Add the sausage. Cook the sauage until it releases some of its fat. The sausage fat will flavor the roux.<\/div><\/li>
            • Add the trinity vegetables (onion, bell peppers, celery) and cook the vegetables in the hot roux until softened but not browned.<\/span><\/div><\/li>
            • Add the garlic to the pan and stir.<\/div><\/li>
            • Add the tomatoes and chicken broth.<\/div><\/li>
            • Stir the broth into the roux ensuring that the roux dissolves completely into the broth.<\/div><\/li>
            • Stir and cook the broth until it comes to a boil. Immediately turn the heat down to a low simmer.<\/div><\/li>
            • Add the chicken and continue to simmer the gumbo until it has reduced to the desired consistency.<\/div><\/li>
            • Remove the bay leaf.<\/div><\/li>
            • Serve the Gumbo in a bowl with rice and maybe a shot of tabasco sauce and a scattering of thinly sliced scallions as a garnish.<\/div><\/li>
            • Laissez les bon temps rouler!<\/div><\/li><\/ul><\/div><\/div>\n
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