Wednesday, March 9, 2011

Easy Gumbo-"Laissez Les Bon Temps Roulez"

It's the day after Fat Tuesday and a nice warm bowl of Gumbo over rice sounds delicious. Here is my tweaked version of Gumbo. The real key to gumbo is the seasoning. I've tried many and my favorite is Joe's Stuff. It can only be found on-line or in New Orleans from the Louisiana Kitchen. It really does make a difference.

In a heavy pot saute andouille sausage (I use Aidelle's) and boneless skinless chicken thighs cut up in the size and shape. Remove well browned meat sprinkle lightly with Joe's seasoning and add two large small choppes red bell peppers, one large sweet onion to the meat fat/juice. Saute on medium for a couple of minutes, then sprinkle some Joes Seasoning, stir a minute and then add 3-4 Tablespoons of flour on the vegetables and create a roux. Keep the heat low or the flour will burn. Once the veg/flour combo cooks for a couple of minutes, add a bit more Joes Seasoning and then add a half a cup of chicken broth and whisk well to make smooth. Then add the rest of the large can of chicken broth and whisk well so there are no lumps of flour. Add back meat and simmer until nice and thick. Add more Joe's to taste, but cook for a couple of minutes after you add it. Serve over white rice (your favorite)

Other substitutes or add on's--shrimp, green bell pepper, orange or yellow bell pepper, okra or what ever you favorite gumbo ingredient is. Make sure you saute them at the veggie or meat level first and sprinkle with Joe's Stuff.


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