Gumbo

Someone else sent me this recently and I can't wait to try it. It's obviously going to require some prep time for the stock (I won't buy a canned stock to save my life) and some other things. Obviously, you'll need to learn some things if you aren't already at least a mediocre cook. When I make this, I'll let you know how it went. If the recipe disappears, it either means that I sucked at making it or it just, well, sucked.

Cheers!

--Wag--

Gumbo

* 1 cup oil
* 1 cup flour
* 2 large onions, chopped
* 2 bell peppers, chopped
* 4 ribs celery, chopped
* 4 - 6 cloves garlic, minced
* 3 quarts chicken stock and 1 quart of vegetable stock (homemade is best but I won't scream at you if you use store bought)
* 2 bay leaves
* 2 teaspoons Creole seasoning, or to taste
* 1 teaspoon dried thyme leaves
* Salt and freshly ground black pepper to taste (careful with the salt here, most creole seasoning is pretty heavy on salt and you've already added that)
* 1 large chicken (young hen preferred), cut into pieces
* 2 pounds andouille or smoked sausage, cut into 1/2" pieces (If you can't find andouille, use a local smoked sausage or kielbasa or whatever smoked sausage you like.)
* 1 bunch scallions (green onions), tops only, chopped
* 2/3 cup fresh chopped parsley

Season the chicken with Creole seasoning, and salt and pepper and brown quickly. Don't try to cook the chicken all the way through, just get the skin browned well.

Brown the sausage, pour off fat and reserve meats.

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In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux. Do it over lower heat if you're nervous about burning it.

Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes.

Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed.
Add the chopped scallion tops and parsley, and heat for 5 minutes.

Serve over rice in large shallow bowls. Accompany with a good beer and lots of hot, crispy French bread.

This recipe scales very easily. Depending on how many people you are feeding you can double or even triple everything without any problems. Like most foods of this type, it's even better the next day. I routinely make it on Saturday night for serving on Sunday.