For this months Daring cooks challenge we were challenged to make a gumbo that included a roux. This wasn't my first time making gumbo and I'm sure it wont be my last. While this recipe turned out really good and everyone seemed to like it, I still don't love gumbo. It was my first time to use file powder and even my first time to use okra and that was exciting, but I think its the flavor combinations that I cant be down with.
Drew’s Chicken & Smoked Sausage Gumbo
Minimally adapted from My New Orleans: The Cookbook, by John Besh
1 cup rendered chicken fat, duck fat, or canola oil
1 cup flour
2 large onions, diced
1 chicken cut into 10 pieces
2 tablespoons Basic Creole Spices or store-bought Creole spice blend
2 pounds spicy smoked sausage, sliced ½ inch thick
2 stalks celery, diced
2 green bell peppers seeded and diced
1 tomato, seeded and chopped
2 cloves garlic, minced
Leaves from 2 sprigs of fresh thyme
3 quarts Basic Chicken Stock
6 ounces andouille sausage, chopped
2 cups sliced fresh okra, ½ -inch thick slices (or frozen, if fresh is not available)
1 tablespoon Worcestershire sauce
Salt, to taste
Freshly ground black pepper, to taste
Filé powder, to taste
Tabasco, to taste
4-6 cups cooked Basic Louisiana White Rice
In a large cast-iron or heavy-bottomed pan, heat the chicken fat, duck fat, or canola oil over high heat. Whisk the flour into the hot oil – it will start to sizzle. Reduce the heat to moderate, and continue whisking until the roux becomes deep brown in color, about 15 minutes Add the onions. Switch to a wooden spoon and stir the onions into the roux. Reduce the heat to medium-low. Continue stirring until the roux becomes a glossy dark brown, about 10 minutes.
Add the chicken to the pot; raise the heat to moderate, and cook, turning the pieces until slightly browned, about 10 minutes.Add the sliced smoked sausage and stir for about a minute. Add the celery, bell peppers, tomato, and garlic, and continue stirring for about 3 minutes. Add the thyme, chicken stock, and bay leaves. Bring the gumbo to a boil, stirring occasionally.
Reduce the heat to medium-low and simmer, uncovered, for 45 minutes. Stir occasionally, skimming off the fat from the surface of the gumbo every so often.
Add the chopped andouille, okra, and Worcestershire. Season with salt and pepper, several dashes of filé powder, and Tabasco, all to taste.
Simmer for another 45 minutes, continuing to skim the fat from the surface of the gumbo. Remove the bay leaves and serve in bowls over rice. Pass more filé powder at the table if desired.
Blog-checking lines: Our May hostess, Denise, of There’s a Newf in My Soup!, challenged The Daring Cooks to make Gumbo! She provided us with all the recipes we’d need, from creole spices, homemade stock, and Louisiana white rice, to Drew’s Chicken & Smoked Sausage Gumbo and Seafood Gumbo from My New Orleans: The Cookbook, by John Besh.