A couple of people asked me for a gumbo recipe so here it is tbob4 and Attjack :
Feeds 20-25 people
Fills a 12qt pot
Ingredients:
2 1/2# smoked pork sausage
3# boneless skinless chicken thighs
1# pork tasso (optional)
2 1/2# yellow onion
1/2# celery (1 bag)
3 green bell peppers
1 head garlic minced
2 jalapenos
1 poblano pepper
2 1/2# rice
36oz water
64oz chicken stock
Roux Ingredients:
1 1/4 cup flour
3/4 cup oil or fat (I typically use vegetable oil or butter)
Seasonings:
1 TBS black pepper
1 TBS garlic powder
1/2 TBS white pepper
1/2 TBS red pepper flakes
1/4 TBS cayenne
1 TBS paprika
2oz Worcestershire
3-4 TBS kosher salt
Herbs:
1 Bay leaf
1/2 TBS basil
1 TBS oregano
1 TBS parsley
Steps:
1. Heat a pan or pot to medium-high heat. Lightly season chicken thighs if you'd like with little salt and some pepper. (you are already using 4 TBS salt so you really don't need to add more with seasoning the chicken. I typically only season with a little pepper.) Brown chicken thighs on each side until golden brown and remove from pan. (I will usually split my chicken thighs into 6 chunks by cutting down the middle and across.)
2. Slice sausage 1/4 inch thick and brown in pan and remove from pan. (You can cut the sausage link in half length wise then slice 1/4 inch thick if you wish.)
3. Dice all vegetables and proceed to brown in pan. Remove from pan. (Some people do not do this step with gumbos and just throw the veggies in with the liquid. I like to brown and get some kind of flavor on the veggies beforehand.)
Roux:
Most people will make a roux using a 1:1 ratio. I typically use almost half the amount of fat as flour so the flour has less fat to cook through and can save a lot of time.
If using butter, watch your heat as butter has a lower smoke point and the last thing you want is burnt roux smell in your house.
For making rouxs I use my 6 qt cast iron pot, but any kind will suffice.
**TIP**What I typically do to add thickness to my gumbos is when you are half way cooking your roux(darker peanut butter color), scoop out about 20% of it and leave off to the side and add to the gumbo when about to bring to a boil with all ingredients.**
1. Set heat to medium-medium high heat and add all fat or oil to pot. Let heat up to almost smoking point. Gradually add flour while constantly stirring, making sure everything is being moved around and sitting.
2. Keep gradually adding the flour until all is in the pot. After all flour has been added, keep stirring for 20-30 minutes while keeping an eye on your heat. The darker the roux the more flavorful it will be.
3. Keep stirring until the color of the roux has the color of a rich glass nesquick chocolate milk. ( I always use that reference haha. Still drink nesquick everday!)
4. Whenever you like the color of your roux, remove from heat and continue to stir. It will continue to cook when off the heat. To cool off more quickly, I like to add my browned vegetables to the roux.
Steps Cont'd:
4. Add chicken stock, water, veggies and roux to the pot on medium-high heat. As pot is getting to a boil, add all seasonings and reserved roux (if pulled from earlier) to pot. Do not add herbs at this step.
5. Once at a boil, add chicken to pot and turn down to simmer for 30 minutes or more. Proceed to add herbs and sausage after 30 minutes. I typically let mine simmer for 2 hours or so if I have the time.
6. Serve with rice and enjoy!
These are also the measurements I use for jambalaya. And sometimes I will smoke a pork butt half way for jambalaya then cube it up and finish cooking it in the pot with the other ingredients.
Feeds 20-25 people
Fills a 12qt pot
Ingredients:
2 1/2# smoked pork sausage
3# boneless skinless chicken thighs
1# pork tasso (optional)
2 1/2# yellow onion
1/2# celery (1 bag)
3 green bell peppers
1 head garlic minced
2 jalapenos
1 poblano pepper
2 1/2# rice
36oz water
64oz chicken stock
Roux Ingredients:
1 1/4 cup flour
3/4 cup oil or fat (I typically use vegetable oil or butter)
Seasonings:
1 TBS black pepper
1 TBS garlic powder
1/2 TBS white pepper
1/2 TBS red pepper flakes
1/4 TBS cayenne
1 TBS paprika
2oz Worcestershire
3-4 TBS kosher salt
Herbs:
1 Bay leaf
1/2 TBS basil
1 TBS oregano
1 TBS parsley
Steps:
1. Heat a pan or pot to medium-high heat. Lightly season chicken thighs if you'd like with little salt and some pepper. (you are already using 4 TBS salt so you really don't need to add more with seasoning the chicken. I typically only season with a little pepper.) Brown chicken thighs on each side until golden brown and remove from pan. (I will usually split my chicken thighs into 6 chunks by cutting down the middle and across.)
2. Slice sausage 1/4 inch thick and brown in pan and remove from pan. (You can cut the sausage link in half length wise then slice 1/4 inch thick if you wish.)
3. Dice all vegetables and proceed to brown in pan. Remove from pan. (Some people do not do this step with gumbos and just throw the veggies in with the liquid. I like to brown and get some kind of flavor on the veggies beforehand.)
Roux:
Most people will make a roux using a 1:1 ratio. I typically use almost half the amount of fat as flour so the flour has less fat to cook through and can save a lot of time.
If using butter, watch your heat as butter has a lower smoke point and the last thing you want is burnt roux smell in your house.
For making rouxs I use my 6 qt cast iron pot, but any kind will suffice.
**TIP**What I typically do to add thickness to my gumbos is when you are half way cooking your roux(darker peanut butter color), scoop out about 20% of it and leave off to the side and add to the gumbo when about to bring to a boil with all ingredients.**
1. Set heat to medium-medium high heat and add all fat or oil to pot. Let heat up to almost smoking point. Gradually add flour while constantly stirring, making sure everything is being moved around and sitting.
2. Keep gradually adding the flour until all is in the pot. After all flour has been added, keep stirring for 20-30 minutes while keeping an eye on your heat. The darker the roux the more flavorful it will be.
3. Keep stirring until the color of the roux has the color of a rich glass nesquick chocolate milk. ( I always use that reference haha. Still drink nesquick everday!)
4. Whenever you like the color of your roux, remove from heat and continue to stir. It will continue to cook when off the heat. To cool off more quickly, I like to add my browned vegetables to the roux.
Steps Cont'd:
4. Add chicken stock, water, veggies and roux to the pot on medium-high heat. As pot is getting to a boil, add all seasonings and reserved roux (if pulled from earlier) to pot. Do not add herbs at this step.
5. Once at a boil, add chicken to pot and turn down to simmer for 30 minutes or more. Proceed to add herbs and sausage after 30 minutes. I typically let mine simmer for 2 hours or so if I have the time.
6. Serve with rice and enjoy!
These are also the measurements I use for jambalaya. And sometimes I will smoke a pork butt half way for jambalaya then cube it up and finish cooking it in the pot with the other ingredients.
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