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Gumbo: A Culinary Melting Pot of Flavors
Gumbo is a warm and satisfying stew that's a symphony of flavors, typically featuring a variety of seafood, meats like andouille sausage, chicken, or ham, as well as vegetables, all simmering together and served over fluffy rice. The stew achieves its signature thickness from the use of okra, file powder, or through a roux — a revered French-Creole technique combining equal measures of flour with fat. Cooks often debate the ideal cooking duration for the roux to achieve the perfect shade and depth of flavor.
The versatility of gumbo allows for an expansive array of protein pairings. Seafood gumbo delights with its medley of shrimp, oysters, and crabs while the famous chicken-and-sausage gumbo features spicy andouille sausage. Okra is not just a thickener but stars in its own right in versions such as shrimp-and-okra or chicken-and-okra gumbo. For those preferring a garden variety, gumbo z’herbes is a verdant stew filled with greens and vegetables. This vegetarian-friendly dish is traditionally enjoyed during Lent by Louisiana Catholics but can also be enhanced with meats or meat stocks.
Jazz Cooker Original Recipe
This is another recipe I got from working at the Jazz Cooker restaurant, now closed. While working there I ate this more than anything. Probably because I could ladle a cup in the kitchen now and then without the manager seeing me.
Harnessing Natural Flavors Without Shortcuts
Initially, Kitchen Bouquet Browning & Seasoning Sauce was part of the original jazzed-up recipe mix. However, an exploration into traditional gumbo preparation revealed that this additive isn't necessary if you're devoted to properly browning your roux. This process naturally imbues your gumbo with a robust nutty essence coupled with a rich hue that renders any shortcuts superfluous. Still, should time be tight, a few drops can help simulate the slow-cooked depth you’re after.
The Quintessential Roux is All You Need
At heart of exceptional gumbo lies the roux; a simple yet profound combination of flour and oil. Patience is key — investing 30-45 minutes in cooking this mixture until it darkens to the color of chocolate ensures your gumbo will be infused with rich flavors and acquire its characteristic hearty consistency. Although its preparation might be considered an act of devotion, pre-made roux can save precious time while still preserving that essential soul-warming taste each bowl promises to deliver.
Ingredients
Directions
Sauté sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.
Sauté chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned. Remove to paper towels, reserving drippings in Dutch oven. Set chicken aside.
Add enough oil to drippings in Dutch oven to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly 20 to 25 minutes, or until the roux is chocolate-colored being careful not to burn it.
Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts hot water, and bring mixture to a boil; add chicken, garlic, and the next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, for 1 hour. Remove chicken; let cool.
Add sausage to gumbo; cook 30 minutes. Stir in green onions; cook for 30 more minutes.
Bone chicken, and cut or tear meat into strips; return chicken to gumbo, and simmer 5 minutes.
Remove and discard bay leaves.
Remove gumbo from heat. Stir in filé powder, if desired. Serve over hot cooked rice. Garnish, if desired.
Ingredients
Directions
Sauté sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.
Sauté chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned. Remove to paper towels, reserving drippings in Dutch oven. Set chicken aside.
Add enough oil to drippings in Dutch oven to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly 20 to 25 minutes, or until the roux is chocolate-colored being careful not to burn it.
Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts hot water, and bring mixture to a boil; add chicken, garlic, and the next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, for 1 hour. Remove chicken; let cool.
Add sausage to gumbo; cook 30 minutes. Stir in green onions; cook for 30 more minutes.
Bone chicken, and cut or tear meat into strips; return chicken to gumbo, and simmer 5 minutes.
Remove and discard bay leaves.
Remove gumbo from heat. Stir in filé powder, if desired. Serve over hot cooked rice. Garnish, if desired.