This recipe can take anywhere from 45 minutes to several hours. It depends on how many pots you want to wash and how shit hot you are in the kitchen. I tend to use one big pot and one big pan. Enough chatter. Here is what you need.
- One onion. Finely Diced.
- Three cloves of garlic. Finely diced.
- Three stalks of celery. Finely diced. Are the wheels turning yet Einstein?
- Two bell peppers. Finely diced. Oh yea, now we see a pattern.
- One poblano pepper. Finely diced.
- Okra (Optional. Can be tough to find at the store.)
- 1/4 cup of butter. Extra for sautéing your veggies
- 1/2 cup of flour. Don’t even THINK about using some hippie bullshit almond flour. Embrace the gluten.
- 4 cups of chicken stock. Low sodium stock gives you the power to salt to taste as needed.
- 2x 10oz cans of diced tomatoes with green chiles.
- One can of corn.
- Salt
- Pepper
- Cajun seasoning 1-2 tbsp depending on how much heat you want.
- 1lb of chicken thighs. Cubed Finely. They are more forgiving than breasts and wont dry out after they are in the heat for a long time. If you want, pulling apart a rotisserie chicken works too.
- 1lb of pre-cooked, de-tailed shrimp. Cut in half. Or get fancy and do something else. Its just more work.
- Four andouille sausages. Halved longways, then halved longways again. Chop up. This gives you little quarter disc slices. The more ingredients that you can fit in one bite, the better.
- White rice
Think of Gumbo as a garbage-can dish. Toss whatever proteins and veggies you want in there if you don’t have exactly what is above. The keys are the roux, onion, garlic, celery, and cajun seasoning. Even in New Orleans there are a million different variations, so unless you are cooking for a Cajun they won’t notice. You feel like an imposter because you are, not because anyone else can tell.
- Put 1/4 cup of butter in the big pot and melt. Sprinkle in 1/2 cup of flour. Keep on medium heat and whisk. You get tired of this super quick. The longer you work on the roux the darker and nuttier it will be. Darker=flavor. Lighter=thicker. Just lie and tell people you like to use it for thickening more than flavor.
- After you start the roux, throw the rest of the butter in a pan and add the onions. After five minutes or so, add the garlic, celery, bell peppers, and poblano peppers. Once everything has softened, place them in a bowl off to the side.
- Use the pan and remaining grease to brown your chicken thighs. Throw in your sausage too. Once done, let the chicken rest and put the sausage in the veggie bowl. After five minutes, chop up the chicken.
- Give up on the roux.
- Pour your chicken stock into the big pot. Also pour in all the other things you’ve cooked. Add the cajun seasoning.
- Change the heat to simmer and stir occasionally for 45 minutes to two hours. The longer the better.
- Fifteen minutes before serving, add in the shrimp, okra, and corn. If your gumbo is too thick, don’t strain the corn. And vice versa. You should probably start the rice around this time. Salt and pepper to taste.
- Serve.
- Tell Grandma to stop bitching about how spicy it is. During the Depression she experienced the same amount of flavor over the course of a decade as you do in a single Dorito.
Anyways, here is a photo of gumbo that I found online. Looks pretty close.
And for Search Engine Optimization, I’m going to add a bunch of buzz words. Please stop reading.
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Crass Cooking with Jeremy 