Gumbo

Name: Gumbo
Prep time: 5 h 25 min
Cook time: 5 h 25 min
Total time: 5 h 25 min
Yield: 8
Cuisine: Creole, Cajun
Ingredients: 680 grams andouille sausage, thinly sliced; 2 kilograms chicken; 1 kilograms chicken wings; 8 servings Kosher salt and freshly cracked black pepper; 5 mediums onions, roughly chopped, divided; 237 milliliters peanut oil; 8 servings Rice, for serving; 237 milliliters unbleached all-purpose flour

Gumbo

Gumbo might be a good recipe to expand your main course recipe box. This dairy free recipe serves 8. One portion of this dish contains about 73g of protein, 72g of fat, and a total of 1030 calories. It is a pretty expensive recipe for fans of Creole food. Head to the store and pick up andouille sausage, chicken, rice, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes roughly 5 hours and 25 minutes.

Instructions

Position a rack in the middle of the oven and preheat the oven to 350 degrees F.

Equipment you will use

Oven

In a heavy bottomed pot or Dutch oven, heat 1 cup peanut oil over moderately-high heat until hot but not smoking. Slowly whisk in the flour until fully incorporated, making a roux. Cover the pot, place in the oven and cook for 2 hours, whisking every 15 minutes.

Ingredients you will need

Peanut Oil

All Purpose Flour

Equipment you will use

Whisk

Dutch Oven

Oven

In a large stockpot, add the whole chicken, chicken wings, 3 chopped onions and a handful of black peppercorns.

Ingredients you will need

Black Peppercorns

Chicken Wings

Whole Chicken

Onion

Equipment you will use

Pot

Add enough water to cover the chicken by 4 inches and bring to a boil. Turn down the heat and let simmer until the whole chicken is cooked, about 2 hours. Pull the whole chicken out, leaving the wings in to simmer for another hour. When the whole chicken is cool enough to handle, pull the meat and set aside. Strain the stock, discarding all solids, including the wings. You should have between 6 and 8 cups stock.

Ingredients you will need

Meat

Stock

Water

Chicken Wings

In a large pot, heat the remaining 2 tablespoons oil over moderately-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add the sausage and cook until golden brown, about 6 minutes, turning once.

Ingredients you will need

Sausage

Remove the sausage and turn the heat down to moderate.

Ingredients you will need

Sausage

Add the remaining 2 chopped onions and cook until softened, about 8 minutes.

Ingredients you will need

Onion

Whisk in the roux, slowly add the stock and simmer about 30 minutes.

Ingredients you will need

Stock

Equipment you will use

Whisk

Add the reserved chicken and sausage and cook about 20 minutes. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Whole Chicken

Sausage

Serve over rice.

Ingredients you will need

Rice

What Makes This Recipe Really Sing: Ask any New Orleanian and they will tell you gumbo is all about the roux. I have given you the secret to a perfect yet easy version. Also, organic chicken is a must here. It has much more flavor then most mass produced brands found in grocery stores.

Ingredients you will need

Whole Chicken

Gumbo

BYOC: Okra is a traditional ingredient in gumbo, so if it is in season, chop into 1/3-inch pieces and add when you add the reserved chicken. Sometimes I add chopped kale just to make sure I am getting my veggies in.

Ingredients you will need

Whole Chicken

Gumbo

Kale

Okra

Equipment

Ingredients

Servings:

680grams

andouille sausage, thinly sliced 2kilograms

chicken 1kilograms

chicken wings 8servings

Kosher salt and freshly cracked black pepper 5mediums

onions, roughly chopped, divided 237milliliters

peanut oil 8servings

Rice, for serving 237milliliters

unbleached all-purpose flour

Recommended wine: Albarino, Rose Wine, Sauvignon Blanc

Albarino, rosé Wine, and Sauvignon Blanc are great choices for Cajun. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. The Santiago Ruiz Albarino Blend with a 4.6 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.