March 2013
It seems spring still has not made its debut to Central Arkansas. It's been a long winter this year and I, for one, am ready to feel some warmer days and see the array of colors that come with the beginning of a new season. Daffodils, azaleas, dogwoods, and tulips have yet to be in full bloom. Even my finch feeder is awaiting my feathered friends from the south to indulge in a spring feast. Please, spring, come make your presence here and hurry! I'm not sure this Southern girl can take much more of old man winter.
Rainy and temps still in the 40's, it's a good day for preparing a big pot of steaming chicken-sausage gumbo. In the south, that means starting with a homemade roux. I know you can buy that in a jar these days but oh how you would miss the aroma of butter & flour simmering on the stove. Somethings in a jar just can't replace that! Once the roux is done, it's just a matter of throwing the rest of the ingredients in the pot and allowing the process to evolve into a yummy creation. Okay, maybe it's not that simple & quick but if this is your first time to make gumbo don't let it intimidate you as being too difficult. My father who taught me a lot of things in the short 18 years I was blessed to have him, use to say "good things come to those who wait". Certainly, that applies to the process of a good recipe of gumbo. So, come on in. Put down the umbrella and throw off the gloves & scarf. Sit and enjoy a warm bowl of gumbo and sourdough bread as we say goodbye to winter.
Gumbo
3 sticks of butter
3 cups all purpose flour
2 red bell peppers, chopped
2 green bell peppers, chopped
2 onions, chopped
2 stalks of celery, chopped
4 qt good seasoned hot chicken stock
2 T creole seasoning
1 teas. pepper
1 teas. crushed red pepper
1 teas. chili powder
1 teas. thyme
4 cloves of garlic, minced
2-3 bay leaves
2 T salt
1 pound of andouille sausage, sliced into 1/2" slices
1 whole roasted chicken, deboned and in pieces
Make the roux: Melt butter in a large cast iron pan. Whisk in flour and cook until foaming. Cook, stirring often, and until the mixture turns a dark mahogany color. Can take as long as an hour.
transfer to a large stock pot and add the peppers, onions, garlic & celery. Cook until soft (5 min). Whisk in the chicken stock (make sure its hot) and bring the mixture to a boil. Reduce heat to simmer. Stir in seasonings. Cook for 45 minutes.
Add the sausage and chicken cook for another 30 minutes. Taste and adjust for seasonings.
Serve over hot rice.
Makes 6 qt.
