Gumbo. So warm, rich, filling, and most importantly, delicious. I was inspired by this recipe from Emeril, but went on my own path. This recipe is time consuming at a grand total of 4 hours of cooking time, but you don't have to do much while you're making it. There's very little chopping, and most of the "work" is stirring the pot so the roux doesn't stick or clump up. This would be a great recipe to make if you have to hang out with someone you don't know that well: you have to get up every 5 to 10 minutes to stir the pot, which will always give you an excuse to escape if the conversation runs dry. Although, if you're talking about this gumbo, that probably won't happen.
Ingredients:
1 cup vegetable oil
1 cup all-purpose flour
1 medium onion, diced
1 red bell pepper, diced
3 ribs celery, diced
1 lb. kielbasa sausage (or Andouille, or chorizo, or veggie sausage)
6 cups chicken broth
1 lb. boneless, skinless chicken (breasts or thighs)
2 tsp paprika
1-1/2 tsp salt
1 tsp pepper
1 tsp ground oregano
2 tsp file powder (it tastes kind of like black tea and is found in most grocery stores)
1/2 cup chopped parsley
3 green onions, chopped
Method:
1. Heat a large dutch oven over medium heat. Add the oil. Once it's warmed up a little, add the flour. Stir every 2 to 3 minutes until the roux has become a dark almond color. Your stirring motion will be to scrap the bottom of the bottom, making sure that the flour is cooking evenly. This will take about 30 to 45 minutes.
The roux will start as a light tan color.
After a few minutes, it will start to bubble.
After about 20 minutes, it will turn a dark tan color...
...and then an almond color.
2. Once your roux is almond color, add the onion and bell pepper. STIR CONSTANTLY. The roux will darken and it combines with the vegetables. Continue stirring very often for 3 to 4 minutes, until the vegetables wilt.
3. Add the kielbasa to the pot, and continue stirring very often until it is completely combined.
4. Once everything has been completely combined, add the chicken broth 2 cups at a time to the pot. Stir constantly after each pour, fully combining the pour before adding another one. After all 6 cups are in, add the paprika. It will look like this.
5. Cook this, stirring every 5 to 10 minutes, scrapping the bottom each time, for 1 hour. After an hour, add the chicken. Cook for another 2 hours.
6. About a half hour before the 2 hours is up, start cooking some rice to eat with the gumbo.
7. After the 2 hours are up, add the spices, parsley, and green onions. Turn off the heat, and stir to combine. At this point, it's molten lava hot, so wait a few minutes before diving it.
8. After you've waited, serve the gumbo on top of white rice. EAT.
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