There are as many recipes for gumbo in Louisiana as there are cooks. Everyone has their own way to cook it. I make a more traditional gumbo in that I make my own stock and my own roux. No Swanson chicken broth or jar roux here. That also means it takes 3-4 hours to cook. So, here we go.
Start out with 3 lbs of split leg quarters (bone in for flavor), the roots off of 3 bunches of green onion, about a cup of fresh parsley, 4 cloves of garlic minced, 4 or 5 heavy shakes of Tony's, a dash of salt and pepper and a good dash of tobasco. Put everything in a stock pot with 4 quarts of water to boil for about 2 hrs.
Yes, I cook with shakes, dashes, pinches and smidgens. My Mom is 81 in January, the youngest of nine kids. That's the way she was taught and that's how she taught me.
While the stock is simmering, we chop up a large bell pepper, 5 stalks of celery, a large onion (the trinity). Chop the tops of that bunch of green onions, too. Set these to the side.
Cut up 2 lbs of smoked sausage while you have time cause next we start the roux and once that is started there is no stopping to do anything else. Heat one cup of vegetable oil over medium high heat in the cast iron skillet and slowly stir in one cup of all purpose flour. Now stir, stir and stir some more, don't stop stirring.
Looking good, but this is Acadiana not New Orleans. We like dark roux round here.
Now we're talking. At this point, turn heat down to medium-low and add in all those chopped veggies.
Let this cook for 4-5 minutes still stirring constantly then carefully transfer this to the stock pot along with the sausage. Mix well and let simmer while we cook the rice.
Now the best part. Slice some fresh french bread and fix a bowl.
That's some good stuff there, pawpaw.
Thanks for looking.
William
Start out with 3 lbs of split leg quarters (bone in for flavor), the roots off of 3 bunches of green onion, about a cup of fresh parsley, 4 cloves of garlic minced, 4 or 5 heavy shakes of Tony's, a dash of salt and pepper and a good dash of tobasco. Put everything in a stock pot with 4 quarts of water to boil for about 2 hrs.
While the stock is simmering, we chop up a large bell pepper, 5 stalks of celery, a large onion (the trinity). Chop the tops of that bunch of green onions, too. Set these to the side.
Cut up 2 lbs of smoked sausage while you have time cause next we start the roux and once that is started there is no stopping to do anything else. Heat one cup of vegetable oil over medium high heat in the cast iron skillet and slowly stir in one cup of all purpose flour. Now stir, stir and stir some more, don't stop stirring.
Let this cook for 4-5 minutes still stirring constantly then carefully transfer this to the stock pot along with the sausage. Mix well and let simmer while we cook the rice.
Now the best part. Slice some fresh french bread and fix a bowl.
Thanks for looking.
William
