Date registered: Sep 2004
Vehicle: 95 E300
Location: Inside my head
Mentioned: 0 Post(s)
Quoted: 392 Post(s)
Yes folks, it's that time of year again. The temps are below 20C which means winter is almost here. It's time to make chicken and andouille gumbo.
about 1/2 # of andouille sausage
several large cloves of garlic
several fresh cayenne or tobasco peppers (I use 3-5, depending on size)
several stalks of celery
several (2-3) fresh tomatoes. I like Romas
Some all-purpose flour
Two bay leaves
(if you don't have fresh tomatoes and frsh peppers, get a couple of cans of Ro-Tel tomatoes with peppers)
Thinly slice the andouille sausage then quarter the slices
Cut the chicken into small pieces (at the joints and cut the breast in 1/4's). Salt it lightly. Mince 2-3 large cloves of garlic
Get out your larges skillet coat it with that bacon grease you save (you do save it, don't you cher?)
Heat the skillet and pop the chicken into the skillet.
When the chicken starts sizzling pour in the andouille and minced garlic turn the chicken and stir teh andouille occasionally
When the andouille turns brown and crisp, remove the chicken, garlic, and the andouille and set it aside. You're not gonna get it all, but try to get most of it out
Pour betwen 1/4 cup and 1/2 cup of bacon grease into the skillet and heat it until it flows easily but not so it smokes
Sloppily measure a tablespoon of flour into the grease and stir it in. If the mixture is still runny (it will probably take 3-4 tablespoons), keep adding floor and stiring until it gets almost pasty. If it gets pasty then add a bit more bacon grease until it flows like 90 wt.
Turn the heat down low and stir it occasionally
Thinly slice 2-3 stalks of celery
Thinly slice 1/4# of okra
coarsely chop the tomatoes
Mince the peppers
Dice the onion
When the flour and grease mixture turns a walnut color, add the celery and okra to the mixture and stir. The whole mess is going to steam like crazy and perhaps some light spattering. No big deal. Also, the goo will thicken quickly. No big deal. Now mix in the onion and stir it into the mess, it oughta look thick and lumpy with forelorn bits of vegetable visible through the film of brownish grease. Stir.
Now add the peppers, bay leaves, and tomatoes and stirr a lot
You probably have a thick, unappitizing lump staring back at you. But it does smell good.
Now pour this hideous mess into a dutch oven and put it on the burner. Add a couple of cups of water to it and stir it a lot. Keep adding water until the messy ball relaxes and the bubbly mixture is loose (but not soupy!)
Pour a cup of water into the skillet you were cooking in and stir it around to get all the bits of this and that off it that you missed when you poured it into the dutch over. Pour this watery mixture into the dutch oven and stir it. Turn the heat up to medium. Stir teh gumbo. You have to stir it because the mixture is thick and will thicken more. You are cooking at a relatively high heat and so, if you don't stir, you will burn the gumbo to the pan making a gawdawful mess.
Put 4 cups of water into a large saucepan
Measure two cups of rice into the water. Add 1/4 teaspon of salt to the rice and water and stir it. Put the rice on high heat, uncovered. Don't stir it again. Go stir the gumbo instead.
When the rice boils turn the heat down to the lowest possible setting, stir a couple of quick strokes and cover the saucepan with a tightly fitting lid.
Go stir the gumbo
Add the chicken and andouille to the gumbo
Stir the gumbo
The rice should be done in about 20 minutes (at sea level). Don't peak. At 19-21 minutes turn off the rice but leave it covered.
Stir the gumbo
Now quietly get a large bowl out of the cabinet.
Scoop a handful of hot rice into the bowl.
Scoop a large serving of gumbo over the rice.
Now call your family for supper. Enjoy.
PS To be truly authentic, you should time everything with beer. It takes about a beer's worth of time to brown the andouille and chicken. It takes about a beer's worth of time to brown the flour (make the roux). If the roux is done before the beer, add the beer to the roux after you stir in the celery. That's your punishment. It takes about a beer's worth of time to cook the rice.