I love Gumbo anyway, but have to admit I've never made it from scratch, well, I now have a new recipe in my arsenal. In fact, I made it the other day for dinner. I did make a few minor changes to the original recipe, but hey, I'm the cook. And don't you forget it! Sorry, I got carried away there.
I didn't cook as much chicken as the recipe called for, but I did use the full amount of vegetables. Veggies are good for you, aren't they?
And this is more a note to myself, that when I put chicken stock in the freezer, to label it better. I accidentally put some of my super charged (highly concentrated) stock into the gumbo by mistake, but was able to correct it. And on the whole, the recipe was good. Next time I make it I will try to use a some red or yellow bell peppers, more for the contrasting color than anything else. I also didn't make the full recipe of Roux either. Something about a half cup of oil and a full cup of flour, I thought it would be too much for the three half breasts of chicken and one link of Andouille sausage I used.
Start with browning the chicken in a little oil, then set the chicken aside while you cook the roux.
But while it's cooking you can chop up the vegetables, for that you need three of my fav's, a green pepper, an onion and celery, or if you're not into multi-tasking, just chop the veggies first and set them aside.
Here is the full recipe.
3 lb Chicken, cut into 6-8 pieces
1/2 cup oil
1 cup flour
2-3 dried red chili peppers or 1-2 fresh chili peppers
1 large onion, finely chopped
1 large green pepper, roughly chopped
3 stalks celery, finely chopped
2 cloves garlic, crushed
8 oz andouille sausage or garlic sausage, diced
4 cups chicken stock
1 bay leaf
Dash Tabasco (I use Crystal Hot Sauce)
Salt and pepper
4 oz fresh okra (I used one can of okra, could also use frozen here)
Heat the oil in a large saute' pan or frying pan and brown the chicken on both sides, 3-4 pieces at a time. Transfer the chicken to a plate and set it aside.
Lower the heat under the pan and add the flour. Cook over a very low heat for about 30 minutes, stirring constantly until the flour turns a rich dark brown. Take the pan off the heat occasionally, so that the flour does not burn. Add the chili peppers, onion, green pepper, sausage and garlic to the roux and cook for about 5 minutes over low heat, stirring continuously. Pour on the stock and stir well. Add the bay leaf and dash of Tabasco if desired, and return the chicken to the pan. Cover and cook for about 30 minutes, or until the chicken is tender.
Top and tail the okra if using fresh, and cut each into 2 or 3 pieces, if okra is small, leave whole. Add to the chicken and cook for a further 10-15 minutes.
Remove the bay leaf and serve over rice.