Ok, we have all heard or said it:  “I can’t wait for gumbo season.”  Why? Why do we have to have a season?  I mean, we all have air conditioning and how often do we eat outside?

So, for those of you who are with me and would like to join the revolution against gumbo suppression, here is a very easy, and very tasty gumbo recipe that anybody can handle.  (Keep in mind that this is kind of a, for lack of a better term, semi-home made recipe.  Feel free to replace any “pre-prepared” ingredients with your own version)

Ingredients:

• 1- Rotisserie Chicken from your favorite grocery store
• 2  lbs of your favorite smoked sausage
• 1- regular container of pre- chopped vegetables (onion, celery, bell pepper, parsley, and garlic)
• 2 gallons of water (approximate)
• 1/2 cup a. p. flour
• 1/2 cup vegetable oil
• 3 bay leaves
• your favorite all purpose Cajun seasoning
• 2 tablespoons gumbo file’ (if you like it)

For rice:

• 4 cups water
• 2 cups rice
• kitchen timer

Procedure:

1. Debone chicken removing all the skin.  Place all bones, carcass, and skin in a stock pot.  Add the water until it covers the carcass and boil.  (For those who don’t know, this is a basic chicken stock.)  I like to use this method because a)I don’t like bones in my gumbo, but b) all the flavor is on the skin and in the bones.  It takes a little time, but you get all of the flavor with none of the aggravation.  Once all of the flavor has been rendered (about 4 hours)  strain out stock into a bowl and put aside, discarding the bones and skin.  This can be done the night before.
2. Cut up your sausage into small bite size slices and place in your gumbo pot, preferably black iron.  Brown over medium to medium high heat until you get a nice oil skin on the bottom of the pot.  Once this is accomplished, remove sausage from pot and set aside. (Note: If you don’t have a black iron pot, get one please.  It really makes a difference.)
3. The Roux-  Ok, even though it breaks my heart to say this, if you feel like you must use the pre-packaged roux, I guess that is what you have to do.  I must let you know though, it is easier than you think.  You add the flour and oil to the pot.  Stir the mixture until the flour and oil are completely mixed.  Brown over medium heat, watching and stirring when needed so as not to burn, until it is the color of an old penny.  It usually takes about 5-10 minutes depending on you stove and your pot.  I will also say that black iron helps greatly in roux making because of the way it distributes heat.  It is easy to burn a roux in a stainless steel pot, but almost impossible (if you watch it) to do in black iron.
4. Add the vegetables and stir in so that they are coated in the roux.  The roux will clump around the vegetables, this is ok, just make sure it is well distributed.  Sweat the vegetables until they are soft (about 20 minutes).
5. Add stock and bay leaves and stir.  Let this simmer for about 15 minutes stirring occasionally.
6. Add sausage back in and add file’ and stir.  Let simmer for about 30 minutes stirring occasionally.
7. Taste and season accordingly.  You shouldn’t need much because of the seasoning that was on the chicken skin which transferred over to the stock.
8. Add chicken and let simmer for about 15 minutes.  ( I add the chicken close to the end so that it doesn’t fall apart)
9. Serve on top of rice.

The Rice:

1. Add rice and water in a 4 quart (or so) sauce pan.  Just make sure the pan has a lid.  Cook on medium high stirring occasionally until the water boils down to just at the top of the rice.
2. Cover and cook on medium- low heat for 10 minutes.  NOTE: DO NOT OPEN THE LID.  This is the most important part of rice cooking.  Once it is covered, do not lift the lid until it is done.
3. Turn the fire off and let sit COVERED on the same burner for another 10 minutes.
4. Fluff and serve.
5. Voila! Perfect rice every time.

I will say that this recipe takes a little time, but I guaranty you will not be disappointed.  Pop open your favorite beer (maybe even a home brew), sit under the fan, and enjoy.  And again, replace the chicken with a good beer can bar b q chicken and use some fresh vegetables from your local farmer’s market and its even better.

In the meantime, say it to yourself, “It’s never too hot for gumbo, it’s never too hot for gumbo, it’s never…”

Bon Mange’ and as always, support your local breweries!

Tags: gumbo