A few people in chat this morning asked for me to share my Gumbo recipe, so here it goes:
Nate’s Gumbo
(makes 6-8 servings)
2-3 lbs boneless skinless chicken breast
Salt
Garlic powder
Cayenne
1 med yellow onion, finely chopped
1 green bell pepper finely chopped
4-5 stalks celery finely chopped
1 1/4 cups flour
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp cayenne
Vegetable oil for frying
7 cups chicken stock
1/2 lb to 1 lb smoked sausage (preferrably andouille) cut into bite sized pieces
3-5 cloves minced garlic
1/2 lb- 1 lb shrimp or prawns (optional)
1/2 lb - 1 lb lump crabmeat (optional)
Cooked rice (6-8 servings)
Trim fat off chicken pieces. Season chicken and shrimp with salt, garlic powder and cayenne and let sit at room temp (at least 30 min).
In a medium side bowl combine onion, green pepper and celery.
Combine flour, 1/2 tsp salt, 1/2 tsp garlic powder and 1/2 tsp cayenne in a paper bag and mix well. Add chicken and shake in bag until well coated. Afterwards save 1/2 cup of the flour.
In a heavy skillet or pan heat 1" of vegetable oil until very hot (375-400 degrees). Fry chicken until the outsite crust is brown on both sides (5-7 min per side) and drain on a paper towel. Pour 1/2 cup of oil into a measuring cup and discard the rest.
Pour 1/2 cup of reserved oil into a large saucepan. Heat over medium-high heat until it is smoking. Slowly add the 1/2 cup of reserved flour whisking it in quickly, make sure it is dissolved before adding more. This will form a roux. You must constantly stir the roux, if it burns, discard it and start over after washing the pan. This is extremely hot and sticky, do not get any on your skin (this is why they call it Cajun Napalm). Keep stirring the roux and cooking it until it gets to a red-brown color. Remove from the heat and add the vegetable mixture immediately to stop the cooking process. Stir in the vegetables until the roux stops getting darker. (if done right it will have a wonderful nutty flavor, if it smells burned start over). Return the pan to a low heat and cook until the vegetables are soft (about 5 min) stirring constantly.
Meanwhile bring the stock to a boil in a 5-51/2 qt pot. Add the roux/veggie mixture into the stock by spoonfuls, stirring after each addition until comepletely dissolved. After you have added the entire mixture, bring to a boil, stirring and scraping the pan often. Reduce heat to a simmer and add garlic.
Meanwhile, in a skillet, brown the smoked sausage until nicely browned. Add the sausage to the pot with the stock.
Simmer the gumbo in the pot for about 45 minutes. stirring often and making sure to scrape the bottom of the pot.
** for hotter gumbo add an additional 1/2 tsp cayenne and 1/4 tsp tobasco to the gumco while simmering with the sausage and garlic.
After 45 minutes, add the prawns and simmer for another 10 minutes.
Chop the fried chicken into bite sized pieces. Add the chicken and lump crab meat into the pot and simmer for 5 more minutes, or until the chicken and crab are warmed through.
To serve ladle the gumbo over a bowl of cooked rice.
Best served with a crusty bread and beer.
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