Gumbo....Big Daddy Dieu Style

It seems by watching television that Louisiana is a hip place to be in.  Growing up, I think most of us just wanted to get out.  I would like to clear up a couple of myths about Louisianans.  First, not everyone in Louisiana hunts alligators.  Yes there are a lot of them around but that is not how we feed our families.  The new show on  the history channel, "Cajun Pawn Stars" is not in Cajun country.  In fact it is about 50 miles from where my mother grew up.  A matter of fact I don't believe any of them are actually Cajun.  Finally, we all do not speak like the "Waterboy".  Yes we love our mommas but we know that little girls are not the "devil".  Well, my momma thought they were.  Sorry momma.  In the words of Bobby Bouche, "I love momma"!!!

Gumbo is one of Jacob's favorites.  With the recent changes taking place in our lives I have been experimenting some on make a good gumbo.  So with a little research and a little of trail and error I would like to share a recipe with you.  I call it.......

Big Daddy Dieu's Magnificent Chicken and Sausage Gumbo

Ingredients

Roux
1 cup oil
1 cup floor

More instructions to follow

2 large onions, chopped
2 large bell peppers, chopped
3-5 cups of sliced okra
4-5 celery, chopped
4-6 cloves of garlic, minced
4 quarts of chicken stock - (instead of the stock you can use the water you will boil the chicken in)
2-3 bay leaves
1 tablespoon of Tony Chachere's Creole Seasoning (you will probably use more)
1 teaspoon of dried thyme leaves
salt and pepper to taste
3 lbs of leg thighs or leg quarters
2-3lbs of andouille sausage cut into 1/2" pieces (you can use a beef or pork sausage if andouille is not availible)
2/3 cup of fresh chopped parsley
File powder to taste
1 tablespoon of Tabasco
1 teaspoon of File'

If you have issue finding any of these ingredients, you can use the following website which I absolutely love, cajungrocer.com.  Their prices are very reasonable and they were always very reliable.  You can get just about any Cajun ingredients you want.


Boil the chicken with seasonings of your choice (I use Tony's, onion and garlic powder) until cooked.  Take the chicken out to cool.  You will debone the chicken after it cools.  You can use this "stock" for the gumbo.  Before boiling the chicken you can do a quick sear before you complete the cooking process by boiling.  You can also do the the same with the saugage.


Take the okra and saute in a pan with a little butter for 4 to 6 minutes and set to the side.

In a large, heavy pot heat the oil and cook the flour in the oil over medium to high heat.  You must constantly stir to keep the roux from burning.  You will continue to stir until it becomes almost a dark coffee color.  It will be a dark reddish-brown color.

Add the vegetables (including the okra) and stir quickly.  This will stop the roux from cooking as well.  They will cook for about 4 minutes.

Add the stock, seasonings, chicken and sausage and bring to a boil.  Cook for about one hour and skim the fat off the top as need.  I typical use more seasonings at this point.  I usually go by taste to figure that out.

After you add the stock if you need more water you may add it.  This will depend on how thick you want it.

The great thing about gumbo you can add what spices and flavors you want.  You can add shrimp, oysters and whatever you like.  Gumbo is typical better the second or third day because it allows the flavors to "melt" together.  Let me know what you think. 

Enjoy!!!