@mw3538Here's @BrightLights' recipe & instructions:Gumbo isn't as difficult as a lot of people make it out to be. Just have to get the roux down (not difficult, just have to nail the color!).In a nutshell, here's what I do. Boil a whole chicken (bones/skins an all) covered in lightly salted water. While the chicken is boiling, start chopping up your trinity...I use 2 green bell peppers, one large yellow onion, a whole stock of celery (leaves and all) and 1 bunch of flat leaf parsley. Throw all that into a bowl (or large ziplock to save dishes) and set aside. Once cooked, removed the chicken to cool, then strain the chicken stock you just made into a large bowl and set aside.In the same pot you cooked the chicken, start your roux (I have never personally found that a cast iron pot is any better/easier than a regular large stock pot). Add equal parts of flour and oil (I use canola...always equal parts! I use a cup of each for the stock pot I use) to the pot, stir well until combined, then over medium to medium high heat, start cooking it, stirring frequently (this sounds weird, but I use a flat steel spatula, it helps to scrape the roux from the sides of the bottom of the pot and cover a large portion of the bottom of the pot while stirring to prevent burning). Turn on your hood vent cuz it'll get a little smoky pretty soon! lol Keep cooking and stirring until your roux becomes just shy of a dark chocolate color (the darker a roux, in any dish, the richer the flavor...you'll know by the smell if you've burned it...I have never burned a roux, even though sometimes I think I have! I would say it takes me about 15 minutes to get the perfect roux over medium-high heat ). Immediately remove from the heat and dump all of your chopped veggies in, stirring immediately and quickly to cool off the roux and prevent further browning (this part smells SO good! Like fried veggies!). If the veggies look like they're coated in slimy mud that's sliding off of them, you did it right. Now add the stock you made back in with the roux/veggies and stir well to break up the roux particles that stuck to the veggies...you'll probably need to add more stock (I never use water...always low sodium chicken stock...boxed/canned is fine for this). Let the gumbo simmer over medium heat while you're deboning your chicken, then add all of the chicken meat (white and dark), stir again, and continue to simmer for about an hour to an hour and 1/2. Then slice up a good amount of sausage (IMO, this MUST be Andoullie! Almost all of your "seasoning" for your gumbo will come from this! Locally, I recommend Savoie Andoullie, which HEB now carries) and add to the gumbo. Continue simmering the gumbo another 30-45 minutes until the seasonings/flavor from the Andouille have rendered and the veggies are very tender. At this point, I do skim off quite a bit of the fat (from the oil in the roux) that collects on top because I don't find it necessary and don't think it takes away from the flavor by doing so, but you don't have to (I just don't care for super greasy gumbo). Then serve over steamed rice...if you/your guests like file (ground sasafrass), have them sprinkle it on top of their own gumbo...never add it to the whole pot! As far as seasoning, the roux is the primary flavor of gumbo...the veggies also add a lot of flavor as well, and most definitely the unique spices that Andoullie is made with. If you need to season for salt, Tony's is the way to go!I don't really care for seafood gumbo...always chicken and andouille, and I personally can't stand gumbo with okra in it (it makes is slimy and weird, IMO lol), but that's a personal taste (I have one family member who likes to put fried okra on top of his gumbo before eating it! lol). Never have tried the potato salad thing, but that's definitely a "thing" is LA! I make fresh cornbread to go with it.Sorry for the novella, but there you have it...my gumbo 101. I've been making it for almost 20 years and have never burned a roux. It's not difficult at all, just time consuming. You'll never know until you try, so I hope someone who was afraid of it before tries it this season! It's a great Christmas Eve tradition along with appetizers!

Nov 18, 2013 - 12:54 pm
brightlights
Offline


Elite

this is bbk's recipe from same thread:For chicken stew & chicken Gumbo I make my own seasoning blend & I remove the skin off the chicken & save it . I sprinkle a bunch of my seasoning on the chicken at least 24 hrs BEFORE I plan on cooking it . It makes a huge difference in how the chicken taste . If I'm making the gumbo for company I'll cook it in a little oil just to further give the meat a good taste but after 24 hrs it will taste great anyway . When I make this seasoning I triple it & mark the container as to what it is . Chicken Seasoning Mix -----2 tbs of salt , 1tsp black pepper , 1tsp white pepper , 1/2tsp red pepper ,2tsp of garlic powder, 2 tsp onion powder, 1/4 tsp of GROUND bay leaf ,1/4 tsp file powder, 3/4 tsp of sweet basil & 1/2 tsp of paprika . I make gumbo a lot of different ways but I always use those seasonings on the chicken . And I always put chopped Onion , bell pepper, celery ,& fresh garlic & I add that to the roux when I know I only have about 3 min left to brown it . Sometimes I use water in the pot & when I do I for sure throw the chicken skins in the pot they have a lot of flavor & just throw them away when your gumbo is done . If I have the chicken broth in the cans WITHOUT salt I sometimes use that instead of water . If I use the broth I throw out the skin . I have my liquid either water or chicken broth at a rolling boil & soon as my roux & onions & all are ready I start spooning into the water & I boil that at least 20 or 30 minutes then turn it down to a simmer & put your chicken & sausage in . Takes about 1 hr & put your parsley the curly kind & green onion tops about 30 min before you eat . You will have to find a large pot & recipe that fits into the pot you have . I have a very large pot & we freeze it & get many meals off of it . Also your recipe will tell you how much salt to put in the pot & other stuff . Take it easy at first on the SALT if it says 2 tablespoons start with 1 you can always add more remember you had salt in my mixture above .All the other stuff you don't need to worry about .

I never had the courage to make Gumbo...I think this has inspired me....

I am going to make some this weekend now.

@MooMaw: Do it! You'll be kicking yourself for all those wasted years!

I shall become The Gumbo Moomaw!

@MooMaw: Go forth and conquer, Gumbo MooMaw!