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Add a photoWhat do you know about Gumbo?
Was the answer/question I received from a delivery guy, in response to what I was cheffin' up in the kitchen that day. Well plenty, I can't eat gumbo without recalling a little place in the back alley of the French Quarter. I remember that the gumbo was good, but more importantly - I remember the whole trip to New Orleans. The tree lined streets of the Garden district, the buildings with their ornate wrought iron railings, and yes the food. Food is so much more than just something that keeps as alive and tastes good. It's a trigger to memories of time and location. So, what do I know about gumbo? I know I can't eat it without remembering. And that's plenty.
I can tell you that this gumbo is very different than the one I ate that day in New Orleans. But not so unlike the one I was making in the kitchen that day. This gumbo uses a roux and file, but no okra. Which I do recall being in the new Orleans version, but I also remember - wishing it were not.
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Ingredientes
- Sausage and Chicken Gumbo - Northern Style
- ½ stick of butter
- ¼ cup flour
- 1 medium onion chopped
- 1 rib celery chopped
- 1 bell pepper chopped (I prefer red to green â but I know that's heresy)
- 1 link smoked Andouille sausage sliced
- 2 chicken breasts halves cut up into large pieces
- 3 cups chicken stock
- 2 tsp thyme
- 1 tsp oregano
- 1 tbsp salt
- 2 tsp black pepper
- 1 bay leaf
- ¼ tsp cayenne pepper
- 2 tsp fresh rosemary chopped
- 1 tbsp fresh parsley chopped
- 2 tsp Worchestershire sauce
- file powder
Direcciones
- First you make a dark roux. In a large heavy saucepan over med. low heat, stir butter and flour. You 're using this more as a flavoring agent than a thickener, so take your time. If you burn it -even a little, no amount of mischief can fix it. Best to start over again. The color you're after is a little bit darker than a grocery paper bag. You will be rewarded for your patience with a depth of flavor that you just can't get anywhere else. Add the celery, onions, and pepper and let soften. Add the seasonings and the stock and stir well. In a saute pan brown sausage and chicken over high heat. You just want to brown them- not fully cook them here. Increase heat and bring up to a boil. Reduce to a simmer and cook until chicken is fully cooked. I then just let it continue for at least an hour. Just don't stir it too much or the chicken will fall apart. Add fresh herbs right before serving.
- Serve with some white rice. I put the gumbo in the bowl, pack a little teacup with rice and then invert it into the center of the bowl. Jiggle the cup a little and when remove the cup the rice should be in a little tower. Sprinkle with a little more fresh herbs and the file powder.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1712g | |
| Calories 1621 | |
| Calories from Fat 990 | 61% |
| Total Fat 111.08g | 139% |
| Saturated Fat 50.24g | 201% |
| Trans Fat 0.33g | |
| Cholesterol 390mg | 130% |
| Sodium 10535mg | 439% |
| Potassium 2284mg | 65% |
| Total Carbs 63.91g | 17% |
| Dietary Fiber 14.5g | 48% |
| Sugars 12.88g | 9% |
| Protein 91.23g | 146% |
