Or anyone else that wants a good gumbo instead of whatever it was that Jimmy was serving up the other day. Sorry if it's tl;dr material, but I couldn't in good conscience let that disgusting crud that Hyams was cooking go unaddressed... or pass as gumbo, frankly.
Cooking time: 2-4 hours
Servings: 4-6
Ingredients:
1 medium onion, diced
1 green bell pepper, diced
1-2 stalks of celery, diced
[This is the “Holy Trinity” in Cajun cooking I mentioned in the other thread. You are looking to have roughly equal portions of onion, pepper, and celery. I usually dice the pepper first, then enough celery to equal the pepper, and then the onion to match proportions. It doesn't have to be exact, and a little extra onion is always good.]
3-4 cloves of garlic, diced [or chopped (or smashed, if you'd rather)]
1/2 t. thyme [dried (or about 1/2 T. fresh)]
1 t. cumin
1/2 t. dried oregano
1 t. file [or gumbo file (pronounced "fee-lay," just in case your grocer is a pronunciation snob)]
Salt
Pepper
1-2 chicken breasts, cooked, then diced
1 large andouille sausage - sliced into rounds
1 pound shrimp, peeled and de-veined
2-3 cups of okra [frozen is ok; fresh is better]
3-4 cups chicken or turkey stock
3 T. butter
3 T. flour
Directions:
Dice pepper, celery, and onion. In a large heavy-bottomed pot, on medium-low heat, place a little butter and/or olive oil in the pan [barely enough to cover the bottom of the pan] and saute the “holy trinity” with some salt and pepper until it starts to caramelize. When it does, add the garlic, cumin, oregano, and file.
While the holy trinity is working, in a sauté pan over low heat, melt the 3 T. butter and, once the
bubbling stops, add the 3 T. flour to make a roux. You will want to cook this roux until it is
mahogany in color. This should take about 5-8 minutes, but may very well take longer. Regardless, the color is the important thing.
When the roux is finished, add it to the "Holy Trinity" and herbs and stir. Add the chicken stock and
bring it to a boil. This should thicken a little when it boils. Add the diced chicken, okra, and
the andouille, then reduce the heat to the lowest setting and cover for at least 1.5 hours.
About 10 minutes before serving, add the peeled and de-veined shrimp. Stir to combine.
Serve over rice and garnish with a few dashes of file. Voila! Enjoy not having to eat Hyams's swill!
Options:
*You can add chopped collard greens to the gumbo when adding the chicken, andouille, and okra.
*Wait until about 45 minutes before serving to add the okra to the gumbo instead of adding it with the chicken and andouille [if you prefer less soggy okra].
Cooking time: 2-4 hours
Servings: 4-6
Ingredients:
1 medium onion, diced
1 green bell pepper, diced
1-2 stalks of celery, diced
[This is the “Holy Trinity” in Cajun cooking I mentioned in the other thread. You are looking to have roughly equal portions of onion, pepper, and celery. I usually dice the pepper first, then enough celery to equal the pepper, and then the onion to match proportions. It doesn't have to be exact, and a little extra onion is always good.]
3-4 cloves of garlic, diced [or chopped (or smashed, if you'd rather)]
1/2 t. thyme [dried (or about 1/2 T. fresh)]
1 t. cumin
1/2 t. dried oregano
1 t. file [or gumbo file (pronounced "fee-lay," just in case your grocer is a pronunciation snob)]
Salt
Pepper
1-2 chicken breasts, cooked, then diced
1 large andouille sausage - sliced into rounds
1 pound shrimp, peeled and de-veined
2-3 cups of okra [frozen is ok; fresh is better]
3-4 cups chicken or turkey stock
3 T. butter
3 T. flour
Directions:
Dice pepper, celery, and onion. In a large heavy-bottomed pot, on medium-low heat, place a little butter and/or olive oil in the pan [barely enough to cover the bottom of the pan] and saute the “holy trinity” with some salt and pepper until it starts to caramelize. When it does, add the garlic, cumin, oregano, and file.
While the holy trinity is working, in a sauté pan over low heat, melt the 3 T. butter and, once the
bubbling stops, add the 3 T. flour to make a roux. You will want to cook this roux until it is
mahogany in color. This should take about 5-8 minutes, but may very well take longer. Regardless, the color is the important thing.
When the roux is finished, add it to the "Holy Trinity" and herbs and stir. Add the chicken stock and
bring it to a boil. This should thicken a little when it boils. Add the diced chicken, okra, and
the andouille, then reduce the heat to the lowest setting and cover for at least 1.5 hours.
About 10 minutes before serving, add the peeled and de-veined shrimp. Stir to combine.
Serve over rice and garnish with a few dashes of file. Voila! Enjoy not having to eat Hyams's swill!
Options:
*You can add chopped collard greens to the gumbo when adding the chicken, andouille, and okra.
*Wait until about 45 minutes before serving to add the okra to the gumbo instead of adding it with the chicken and andouille [if you prefer less soggy okra].
