Yes, I do realize that Mardi Gras was last week, but it got me thinking about gumbo again. So, this week, it’s gumbo time.
Week: 8 of 52
Cookbook: My New Orleans, John Besh
The first step, of course, was to make the roux. My previous roux experiences have never gotten that dark, as they were mostly for things like mac & cheese, so this was a bit intimidating, as I’ve heard some roux horror stories. Thankfully, it went well. The first picture is at the beginning, the second picture is 5 minutes in, and the third picture is 10 minutes, and the point where I decided “deep brown” had been reached.
At this point, I added the onions and let the roux turn a dark, glossy brown.
After a few minutes, I added some drumsticks that were seasoned with a Cajun spice mixture.
Once browned, I added the smoked sausage and combined everything for a minute. Following that, a mixture of green pepper, celery, tomato and garlic was added to the pot. This cooked for a few minutes before adding thyme, a bay leaf, and chicken stock.
After bringing the pot to a boil, the gumbo is simmered for the first of two 45 minute periods.
After the first simmer, sliced okra, a small amount of chopped andouille, and Worcestershire sauce were added to the pot and simmered for another 45 minutes.
Remove the bay leaf, serve over rice, and voila! GUMBO!
- Oil & Flour for Roux
- Cajun Seasoning
- Smoked Sausage
- Green Bell Pepper
- Bay Leaf
- Chicken Stock
- Worcestershire Sauce