My wife outdid herself tonight. We were busy all week so she made me a Valentine's dinner tonight. For those of you up north who have never had homemade gumbo from scratch....I'm sorry

That looks very good. Someone post a recipe, please.

Looks great!

That looks SOOO legit.

YUM!

Those looks yummy!!!

No protection? Tsk, tsk...

(Looks great!)

I like gumbo and have noticed that it is one of those dishes where there must be 30 or 40 variations of. Haven't tasted a bad one yet.

With, or without beans?

The gumbo looks good. What is the second soup?

quote:

Originally posted by jhe888:
The gumbo looks good. What is the second soup?

That would be the Pokey soup.
http://timpyles.files.wordpres.../01/gumby-pokey1.jpg

Where is the gumbo?

Looks great!

I put extra okra in mine.

Mushrooms in Gumbo? Ick!!!!

quote:

Originally posted by sigmonkey:

Looks excellent! I would not have given my wife the credit I would have said I made it!!
Looks like your wife knows her way around Gumbo!!

Gumbo

Aha! I did not look close enough at the monkey's pic. Should have known better.

Sausage and chicken gumbo is considered Cajun gumbo as opposed to Creole (seafood) gumbo. Some are a blend of the two styles. Cajun gumbo is better the next day. it will also freeze well.

Please excuse my clumsy attempt to convert pdf to text.

Chicken Okra Sausage Gumbo By OliveLover

"This is a compilation from the Picayune Creole Cookbook and Cajun-Creole Cooking. The Picayune Creole Cookbook is a compilation of recipes from the Picayune-Creole newspaper of the early 1900's in New Orleans.

If you've never made a Cajun Roux, don't skimp of the time it takes to make it. If you want a gumbo with a velvety texture, the roux is of utmost importance. Allow it to cook slowly and don't forge to stir. Don't be put off by the preparation time or the number of steps. It all actually goes together pretty quickly and the end results are worth it."

Ingredients
1 (4 -4 1/2 lb) chicken ( about 4 to 4 1/2 pounds, cut into pieces)
2 cups chopped onions
1 1/2 cups chopped bell peppers
1 cup chopped celery
4 garlic cloves, large, minced
3 quarts chicken stock
2 cups water
1 lb smoked andouille sausage, cut into bite sized pieces ( if you have fresh andouille, saute the links so they can be cut later)
1/2 cup bacon fat ( or 8 oz. diced bacon rendered down, reserve the browned bits)
1/2 cup olive oil
2 (28 ounce) cans tomatoes
2 lbs okra, 1/4 inch slices ( or 20 oz. frozen chopped)
2 bay leaves
1 1/2 teaspoons thyme ( or 10 -12 fresh sprigs of thyme, about 6-inch bundled)
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons cajun seasoning
1/2 teaspoon garlic powder
1 1/2 cups flour
1 cup brown rice
salt, black pepper and red pepper to taste

Directions

1. Place the salt, black pepper, Cajun seasoning, and garlic powder, with the flour in a 1 gallon zip type bag.
2. Wash the chicken parts and dry well. Sprinkle with more Cajun seasoning and allow to sit for 30 minutes at room temperature. (If you do not have bacon fat
handy, use this time to render the fat from 1/2 pound of bacon.).
3. In a large stock pot, about 12 quart, heat the olive oil and bacon fat. Put the chicken into the bag with the seasoned flour and shake to coat. Drop the
chicken into the pan and brown it until the outside is golden. Do it in two batches if necessary. Reserve the flour mixture remaining in the bag.
4. Remove the chicken and add the flour mixture from the bag to the oil. On low heat, stir the roux thoroughly. Allow it to simmer for 30-45 minutes, stirring
thoroughly every 5-6 minutes or less. Do not allow it scorch. It's better to keep the heat lower, stir more often and take the maximum amount of time then to
risk scorching the roux which will make it bitter. The end result should be a smooth paste the color of mahogany, several shades darker than peanut butter.
5. While that is browning, chop the bell peppers, onions and celery. Mince the garlic. Slice each link of sausage in half lengthwise, then lay flat on the board
and slice into 3/8" slices.
6. When the roux has become smooth and rich, add the peppers, onions, garlic,celery and sausage. Stir until the vegetables are wilted and the onions are
translucent.
7. Add the bay leaf. Add one can of tomatoes and their liquid and stir well. Continue adding the second can of tomatoes, the stock and water slowly,
stirring well between each addition to prevent lumps. Bring to a boil.
8. Return the chicken to the pot and allow to simmer until the chicken is falling off the bone, about 40 minutes, stirring occasionally. Remove the chicken and
set aside to cool so the meat can be removed from the bones.
9. Add the sliced okra, the thyme and the rice.
10. Allow to cook on low heat for 40 minutes or until the rice is done.
11. Adjust the seasonings with salt, pepper and cayenne

Notes:
roux can be made ahead in the oven, as posted in this forum.
Cajun seasoning, like Tony's, is mostly salt, so be careful not to oversalt. You can easily make your own, and then add salt to taste.
I like to use smoked country sausage in addition to andouille.
I don't usually cook the rice in the gumbo, although that's the better way.

TIP ESPECIAL: The sausage gives up it's flavors to the chicken and is bland when finished. I double the sausage amount: half cut into larger pieces, half cut as instructed. Cook with the large piece half, remove and replace with the fresh sauted half.

quote:

Originally posted by Spokane228:
With, or without beans?

trouble maker alert!