All along I've thought of Gumbo as a "special" meal, a little difficult and a whole lot GOOD! BUT. It's easy. Here's my latest version and it's simple enough for any ol' week day supper. Remember...all measurements approximate.
1/3 cup oil
1/3 cup flour
2 lb sausage
7 chicken breasts
6 celery stalks
2 smallish onions
5 garlic cloves
4 cups chicken broth (or more)
salt and pepper to taste
Make very brown roux with flour and oil. One recipe says till it's the color of a copper penny and another says melted chocolate. You've gotta be a little careful as it burns easily. So stir it constantly till it's brown. In another pan, saute meat. Add to roaster of roux. (Or crockpot) Saute veggies in same pan and add to the rest of the stuff. Add broth and salt and pepper. Slow roast it till suppertime. Serve in pasta bowls over rice. We had a side of apple/whipped cream salad served in pretty footed bowls last time we ate this. Some folks add gumbo seasonings but we can't get those here. So we simplify and we love it anyway. They say the REAL secret is browning the flour dark enough anyway, not the seasonings, so... (Creole food.)
1 comment:
I make my gumbo similar to this, only instead of making roux I burn the sausage onto the pan and then dump in water and scrape it off.
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