Today was a perfect day to be in the kitchen as it a
dark grey rainy day. I had a whole chicken that needed
to be used up, a package of Andouille sausage that was
a few days past the best by date and thought some gumbo
was in order. Gumbo requires atleast 3 and a half hours to
make. Lots of prep work before any cooking takes place.
Chop an onion, chop a bell pepper, chop up some celerey.
I've found skinning the Andouille sausage makes for easier
eating in the final product. Then you have to brown the Andouille
before adding it to the pot. (about a 1/3 to 1/2 cup less grease
in the gumbo by doing this) OK now it's time to make the roux.
I usually have several tupperware containers of roasted chicken
drippings in the fridge. The chicken fat resting on top I collect
enough to make the 1 cup of oil/fat to become combined with
a cup of flour. The jellies I throw in a little later. These jellies
are loaded with flavor. I have the roux making down to a science
as it looks like dark chocolate sauce when I add the chopped
veggies and the Andouille. Since I have a bay leaf tree growing
in my sunroom, I always use fresh bay leaves in my gumbo.
Add a little salt and a dash of cayenne and some frequent stirring.
Next comes 6 cups of my living water and then boil and simmer
for an hour. That gives you enough time to clean up the first mess
in the kitchen and get into the second...tearing apart a whole chicken.
Depending on how much gristle and stray bones you like in your
gumbo dictates on how you butcher the chicken. I'd love to see
how a $20 an hour butcher makes chicken parts someday. A
kitchen shears does wonders over a knife. I should stop right here
and say buying a pack of boneless skinless breasts and thighs
will save you bookoo work. But we are talking $15-17 worth of chicken
versus $6-7-8 of a whole chicken. Gumbo is unique in that it becomes
very expensive to make depending on what kind your making. If
your're making seafood gumbo and have to procure scallops,
shrimp, lobster, fish and whatever from the store it will cost you
$50-80 or more. Back to my whole chicken. I usually end up with
2 half breasts and 2 thighs when I'm done. You can throw in the
legs if you want to but there seems to be a lot of suprise gristle
and sharp bones as a result. My kitchen sink is a sea of chicken
stuff when I'm done. At the hour mark I add my seasoned chicken
pieces and then it's nearly 2 hours of further stirring before the
final steps are incorporated. When the timer goes off at the done
cooking point, add chopped parsley, chopped green onions, and
gumbo file. This shit is serious eating. You can get full eating a
small bowl. I'm already sort of full just by the fumes alone over
the 3 hour cooking time. Serve with some steamed rice and
cornbread. I always end up eating this stuff for several days
as leftovers. Best to have enough people around to eat most
of this delicious dish up on day one.