The Gumbo conversation is a long and detailed one. It is a labor of love and dedication. It takes a good amount of time, and better the day after it is made. It enfolds powerful symbology. It reflects so much love and triumph. It showcases resilience and community. It also shows how beautiful things work out when we all pitch in and work together.
Ingredients
FOR THE STOCK
5poundsChicken (you can use all dark, but not all white meat)
2+1/2poundsGame birds
1Onionunpeeled, quartered
1Rib of celerycut into 2-inch lengths
5Cloves garlicsmashed
2Bay leaves
Water
1teaspoonSalt
1teaspoonFreshly ground pepper
FOR THE ROUX AND GUMBO
1cupRice bran or vegetable oil
1cupFlour
3Large white onionschopped
6Ribs of celeryfinely chopped
3Green bell peppersfinely chopped
3Red bell peppersfinely chopped
3Poblano peppersfinely chopped
9Cloves garlicminced
Cayenneto taste
Creole Seasoning
3Bay leaves
2poundsAndouille sausagehalved lengthwise, then cut cross-wise into half moons
1 + 1/2poundsChaurice sausagehalved lengthwise, then cut cross-wise into half moons
1poundKielbasa or Kransky sausagehalved lengthwise, then cut cross-wise into half moons
1bunchScallions thinly sliced
1bunchFresh parsleychopped
Salt to taste
Cooked white rice, for serving
French bread, crackers, or Cajun Potato Salad
File, for serving
Instructions
Place chicken and game birds on a sheet tray. Season with garlic powder, cayenne, salt and pepper.
Roast at 200 C/400 C for 1 hour. When done. Let cool. When cool remove meat and set aside for later addition.
Place bones, onion, celery, smashed garlic, bay leaves, and liquid to cover by 1 inch in a large stockpot. Add salt and pepper and bring to a gentle simmer. Cook, skimming any foam that rises to the surface, 45 minutes to 1 hour. (Add water if necessary, to keep bones submerged in liquid.)
Strain broth through a fine-mesh sieve and set aside.
While stock is simmering, make roux: In a large, heavy-bottomed Dutch oven, heat oil over medium-high heat; whisk in flour.Cook, stirring constantly, reaching every portion of the bottom of the pot, until roux begins to take on some color. Reduce heat to medium or medium-low and continue cooking and stirring constantly until roux reaches the color of brick or dark chocolate. (The timing here will vary depending on your cooktop as well as the pan you are using; the most important thing is to not let any portion of the roux scorch, and to stir constantly until you've reached the desired color. But, expect to be here for an hour.)
Add the chopped onions, celery, peppers and minced garlic, and cook, stirring frequently, until vegetables have softened, 5 to 7 minutes.If stock has cooled by this time, add it to roux-vegetable mixture along with Creole seasoning, cayenne, and bay leaves, and stir to combine. (If stock has not cooled by the time vegetables have softened, set aside to cool; you should always add a hot stock to a cool roux or vice versa.)
Once roux and stock are combined, bring to a gentle simmer. Taste and season. Continue to simmer until sauce is thickened and flavorful, about 2hours, skimming any foam or excess oil that comes to the surface.
While simmering, sauté sausage in a large skillet over medium-high heat until browned on all sides. Add sausage to gumbo. Taste gumbo and season again. Simmer for 2 hours.
After simmering, add roasted birds, chopped scallions, and parsley to gumbo. Stir well and continue to simmer for 30 minutes longer. Adjust thickness if necessary, then season with salt and cayenne to taste.
Then allow to come to room temperature and refrigerate. The next day bring out of fridge, scrape off the now cold fat and save in a jar for cooking next level stir fry, jambalaya, etouffee, or a curry. The fat is a bonus reward for making this so well. Ladle the amount you are serving into a pot and warm gently. Put your wine in to chill, or decant your red. Put your rice on. Set the table. Butter your French bread or set out your crackers (or Cajun potato salad).
Serve gumbo ladled over hot white rice in large shallow bowls, with hot sauce and file at the table for guests to use to their liking.
Notes
First off, you are the Boss of the Hot Sauce. Gumbo thickness is a matter of personal preference. Some folks enjoy a very thick gravy like sauce, and others prefer theirs to be more on the brothy side. They are both correct; make it how you like it!Store Gumbo covered in the refrigerator for 3-4 days. The roux can be made up to 5 days in advance, in the fridge.This recipe makes a proper amount. TONS. It freezes like a dream. To freeze, allow it to cool completely and store it in a freezer safe container for 3 months. Thaw overnight in the refrigerator and reheat on the stove on med heat.