When I was a kid, Summer was absolutely my favorite time of the year. I loved to be outdoors. I did lots of fishing for cats and blue gills. I could not wait to get up in the morning and hit the creek with some freshly dug worms or perhaps a raw piece of bacon (Bacon..The best sunfish and blue gill bait in the world by the way.) But now that Im older ( much older), I'm more of a fall kind of guy. ...The anticipation of the holidays. College football. And for me, some foods are just meant to be enjoyed when the air crisps up a bit.
Gumbo is certainly one of my favorites in the fall. My good buddy FoamHeart brought my gumbo to the next level. And for that I am truly grateful.
In a large pot I brown 1 pound of andouille sausage. After it is lightly browned remove it and set in the fridge on some paper towels.
Lets do the chop chop on some veggies. First The Trinity 2 parts Onion to 1 part Celery and 1 part Green Bell Pepper. Mince up a few garlic cloves. and a bay leaf.
2 pounds of Boneless Skinless chicken thighs are dusted with Creole Seasoning and browned. Remove and put it in the fridge.
Now lets make a Roux. 1 cup of flour and 1/2 cup of oil. Stir constantly over a medium heat. Never ever stop stirring. It's going to take you about 20 minutes of stirring to make a good dark roux.
About half way.
When the roux is about the color of dark chocolate quickly dump in the onions to cool it off. Note the dark color. Keep stirring until the oinions begin to become clear.
Time to toss in the peppers, celery, garlic, one bay leaf and and the sausage Hey! Nobody told you to stop stirring! Keep it up.
3 cartons of chicken stock . 1 Tbls of worcestershire.
Bring to a boil. Turn down the heat and let simmer for one hour.
After an hour I toss in the browned chicken thighs and simmer for ....one more hour.
Now this is the point were Kev AKA Foam says Pffft! I load up the rice cooker. Use Medium grain for Gumbo.
Push the button and it will be dinner time soon!