Just know from the beginning that the quantities of this recipe are for our annual Halloween block party, so it will serve a crowd! You can easily reduce the proportions and make just enough for your family. I learned to make this gumbo by assisting our Louisianan native neighbor. He has become infamous for this hearty soup. Neighbors now come from adjoining blocks just for a taste of this October tradition.
This year, Kenny was out of town and the incredible responsibility fell to me! Panic! Would I be able to pull off the 48 hour preparation? The roux was the most intimidating method I had to duplicate, this was an enormous pot to live up to. He toasts his flour dry, so I was horribly worried that I would burn it. This recipe happens in many stages, so be prepared to put in the time. Mine turned out fine, but not nearly as dark as Kenny gets his . . . mine was a light caramel his looks like a dark cinnamon or nutmeg color.
Following multiple calls and texts to Kenny and his wife for critical information and simple moral support, the gumbo was a success!
If I can do it, YOU can do it.
INGREDIENTS:
2 C flour, toasted
10 pounds chicken thighs, skin on
2-3 whole chicken breasts
Water
Pepper Corns, 2 bay leaves
celery leaves, one onion quartered, optional
6 pound of sausage
1 1/2 entire heads of celery, chopped (Hint: roughly cut then finish pulsing veggies in the food processor so they disappear when you saute them).
4 yellow onions, chopped
4 green peppers, chopped
6-8 cloves of garlic, peeled and chopped
1-2 jalapenos, seeded and chopped
2-3 pkgs. frozen sliced okra
32 oz. of chicken broth, if needed
2 oz. butter
2 T olive oil
Salt and Pepper
File powder
1-2 T. Oregano
1-2 T. Cayenne, the spices are all to taste, add more if needed
2 bay leaves
White rice
Your favorite Hot Sauce
PREPARATION:
Step one: toast your flour. In a skillet, heat flour over low to medium low heat, stirring constantly to obtain a dark caramel color. Set aside. This can be done a day ahead or well in advance and stored in the freezer until you are ready to use. Be patient, this may take a while. I am afraid of burning it so I take an hour or so.
Step two: Place chicken thighs and breasts in a large stock pot, at least 6 quarts, along with the pepper corns and bay leaf, celery leaves and onion, cover with water. Bring the pot to a boil and allow to simmer an hour or two, until chicken is tender. I like to add some of the celery leaves and one onion to make a richer broth. Cool and de-bone the chicken, removing the skin and any fat, set aside. Strain the broth, throw out the solids and fat, store to use in the soup later. I like to do this step the day before, it makes it very easy to de-bone the chicken, once it has cooled and you can separate into smaller pieces, place in a plastic baggy Refrigerating the broth makes it easier to remove the fat.
Step three: Saute the veggies (all except the okra, that goes in at the very end) in olive oil and butter, 2-3 minutes. Add the seasonings and the reserved stock. (You may or may not need the extra 32oz of stock listed in the recipe, have it just in case.) Bring the gumbo to a boil and begin stirring in the roux. Dust roux over the top of the gumbo in 3-4 batches stirring each addition in completely prior to adding more roux. Repeat as many times as needed to reach the desired thickness, color and flavor. (Any left over roux can be stored in a baggy in the freezer for later use.) Taste and adjust seasonings if necessary. Meanwhile, slice the sausage. Cook the sausage in the oven, it is so much easier! Line a rimmed baking sheet with foil and place slices of sausage in the oven to bake at 350 degrees until nicely caramelized. Stir occasionally, drain on paper towel if needed then add to your stock pot. Simmer at least one hour.
The de-boned chicken can be added at this time too, if you want it to be shredded, allow it to cook longer and the chicken will completely fall apart. If you want the chicken to retain most of its shape, add it at the very end. Add the frozen okra and allow it to cook an additional 20 minutes. Remember to remove the bay leaves prior to serving.
As an option you could add a 28oz. can of crushed tomatoes, some gumbos have a more tomato base, but this one has so much flavor it doesn't need them.
Serve over steamed white rice, hot sauce on the side.
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