Tinfoil Chef

Once in a while I get a taste for something that’s really spicy and full of flavor. Few things can match or beat the level of both that you’ll find in a good old fashioned gumbo. It’s not exactly what you’d call a “quick fix” but it’s well worth the time to do it right.

Season 3 pounds of chicken breasts to taste with salt, pepper and garlic powder. If at all possible, you’ll want to do this the day before you cook the gumbo. Next slice 1 pound of Smoked sausage or kielbasa into 1/4-to-1/2 inch pieces.

Next you’ll need to make up a roux. Use a cast iron or a very heavy skillet that’s very clean. put 1/2 cup of vegetable oil (or olive oil if you prefer, I think it gives a better taste to most everything) in the skillet over high a heat. The oil should be at the point where it just begins to smoke (DON’T let it burn! You’ll have to start over if it does.). When it is, gradually stir in 1/2 cup of all-purpose flour.

The roux will take about 3 to 4 minutes to cook and it hast to be stirred constantly to keep it from burning. If you see any black specks in the roux that means it’s burned and you’ll have to start over again.

This part about the roux is really important. I learned it watching and old tape of Jesse Duplantis preaching. He was using it to illustrate a point about being honest and honorable (the story was about a time he had to tell somebody that their gumbo was trash). What he said was that the secret to a good gumbo is the roux and that if the roux isn’t any good, the whole pot of gumbo will be trash. I can’t remember his exact words anymore but that’s the gist of it.

So take care with the roux, make certain that it doesn’t burn even a little bit. If it does, it’s better to toss out the roux and start over than to ruin the rest of the dish.

As the roux cooks, it will change color from cream to tan to brown and then finally to a dark red-brown. When it does, remove it from the heat.

Stir in 1 cup of chopped onion, 1 cup of chopped pepper, 1 cup of chopped celery stirring constantly until the roux stops getting darker. Cook over a low heat about five to seven minutes, stirring constantly.

Next bring 6 c of water to a boil, in a large dutch oven and add the roux, stirring to dissolve it thoroughly. Carefully add the chicken and cook for about 30 to 40 minutes or until the chicken is cooked all the way through. When it is, remove the chicken, and set it aside to cool. When it’s cool, Debone the chicken, and cut it into bite-size pieces.

Add the sausage, 1 cup of water, a teaspoon each of black pepper,chopped garlic and 1/2 teaspoon of cayenne pepper to the pot. Simmer for 35 to 45 minutes uncovered, stirring frequently. Taste, and add salt if necessary. Stir in the chicken, and remove the gumbo from the heat. Skim the surface to remove the fat that cooks out of the sausage during cooking.

3 pounds of boned Chicken breasts split in Half
1 pound of Smoked sausage or kielbasa
1/2 cup of vegetable oil
1/2 cup of all-purpose flour
1 cup of chopped onion
1 cup of chopped pepper
1 cup of chopped celery
7 cups of water
1 teaspoon of black pepper
1 teaspoon of chopped garlic
1/2 teaspoon of cayenne pepper

Technorati Tags: sausage chicken gumbo, cajun, cajun recipe, recipe, gumbo recipe, roux

Be Sociable, Share!

• More