| Chicken & Sausage Gumbo There really is something special about gumbo, probably the most common and most famous Cajun dish. First, it's kind of strange that a hot soup would be so popular in such a hot state, but December through March in Southern Louisiana actually get pretty darn cold and damp. And, that's the best time for gumbo . . . and a beer. There are a wide variety of ways to prepare gumbo, such as chicken and sausage versus seafood. Okra versus no okra. Watery versus thick. But the real magic in gumbo is the roux -- a pasty mix of burnt flour and oil -- that is the foundation of all gumbos (as well as some other Cajun dishes). Some folks like their roux dark and rich, while others like it light. In addition, there's a huge debate right now about homemade roux, which is time-consuming, versus jarred roux, which is increasingly common. But, I won't go into that here. The most important thing to say is, as a Southern Louisianan, gumbo is the comfort food for me, reminding me of growing up and of a lot of great times. Done right, I know you'll love it, too. I've chosen a chicken & sausage recipe here because it's a bit less expensive. INGREDIENTS 3-4
heaping tablespoons of roux (for jarred roux, see http://www.savoiesfoods.com/products_roux.html)
PREPARATION If you insist on making your own roux, which is pretty easy but a little time-consuming, following the instructions here (http://curiouser.com/cherisworld/cafe/roux.shtml). Or, you can used jarred roux. Dissolve roux in boiling water for 30 minutes, stirring occasionally. (The roux should produce a bit of foam at the top of the boiling water, which goes away later and which indicates that you have enough roux.) While your water is dissolving in the boiling water, chop up the onion, bell pepper, garlic, celery, okra, and tomato. Add chopped veggies, chicken, salt and creole seasoning to the uncovered water and bring to a boil. Once the gumbo begins to boil, turn down the heat to low, cover the pot, and cook for 45 minutes. While the gumbo is cooking, slice the sausage into bite-size pieces and cook it on a shallow frying pan or skillet on medium heat. Drain the fat from the skillet. After the 45 minutes, add the sausage to the gumbo and let it cook uncovered on low heat for about 30 minutes. While the gumbo is simmering, cook the rice. After the 30 minutes, add the parsley and turn off the heat and let cool for 15 minutes. Serve gumbo in a bowl with two or three tablespoons of cooked rice, and garnish with file (not much need), salt, and tabasco, to taste. HINTS No,
I'm not paid by Savoie's to advertise their foods. I'm just giving
you a useful lead so that your faux-Cajun ways aren't too obvious.
If you decide to go the jarred roux route, try http://www.savoiesfoods.com/products_roux.html.
I like their Old Fashioned Dark Roux. A jar will make about three
pots of gumbo, so you don't need a lot this stuff. I strongly recommend
NOT using an instant roux, which might get you in trouble with some
mean Cajuns. If you want to keep your beer gut leaner, you can use
chicken breasts, perhaps without the bone and/or without the skin.
However, the bone, in particular, adds a lot of flavor, so I don't
recommend using boneless breasts. Actually, the skin also adds some
flavor, but that's where most of the fat is. Try using a leaner
sausage too, which really makes a difference with the fat but doesn't
compromise the flavor. |
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