Gumbo
This is the first time I have ever tried to put this recipe down on paper. The amounts will not be exact, but the approximate amount that I use for my 8qt stock pot. This is one of those recipes that you really have to watch someone to really understand. You are welcome to come on over and make gumbo with me! Do not skimp on the simmer times or boil the gumbo instead of simmering. Simmering the gumbo for so long makes the poultry absolutely melt in your mouth. If you boil or not simmer it long enough, the poultry will be tough or dried out. You almost can simmer it too long and it is always better the next day.
This is the first time I have ever tried to put this recipe down on paper. The amounts will not be exact, but the approximate amount that I use for my 8qt stock pot. This is one of those recipes that you really have to watch someone to really understand. You are welcome to come on over and make gumbo with me! Do not skimp on the simmer times or boil the gumbo instead of simmering. Simmering the gumbo for so long makes the poultry absolutely melt in your mouth. If you boil or not simmer it long enough, the poultry will be tough or dried out. You almost can simmer it too long and it is always better the next day.
- Carbohydrate 23.5745416666667 g
- Cholesterol 0 mg
- Fat 9.83481666666667 g
- Fiber 2.46175005237261 g
- Protein 3.483775 g
- Saturated Fat 0.719467916666667 g
- Serving Size 1 1 Serving (134g)
- Sodium 9.44916666666667 mg
- Sugar 21.1127916142941 g
- Trans Fat 0.540362083333333 g
- Calories 192 calories
Step-by-step
- In an 8qt stock pot, combine oil and flour. Stir until well combined. Heat over medium high heat and stir constantly. The roux (flour and oil) will slowly start to change color.
- When the color gets to about the color of milk chocolate, add about 5 qt of water and stir.
- Cut meats into bite-sized pieces and add to the pot along with the onion.
- Season gumbo just a little bit. As the sausage cooks, it will also release seasoning. If you are not careful, it is easy to over season. Just add a little bit and you can add more later.
- Bring gumbo to a boil, then reduce to barely a simmer.
- Let the gumbo simmer for about 3hr or so.
- Skim oil off that has floated to the top of the gumbo. Taste and add seasoning as needed.
- Add both bags of okra and bring to a boil, reduce to a simmer.
- Let simmer for another 2hr or more.
- Serve in a bowl over rice.
Rushing the roux is the single most common mistake made when attempting this traditional pot of soup. Cooking equal parts flour and vegetable oil requires constant vigilance over medium-high heat until the mixture achieves the exact shade of milk chocolate, preventing burnt bits while building the deep flavor base necessary for a successful dish. Managing this process in a small kitchen demands an eight-quart stock pot to accommodate the five quarts of water added immediately after the flour browns without boiling over onto burners. When adapting the recipe for different dietary requirements, substitute standard wheat flour with a certified gluten-free measure-for-measure flour blend, though dark roux will thicken slightly faster and requires more aggressive whisking to prevent scorching. Visual and textural cues replace thermometers entirely during the multi-hour cooking process. Specifically, the poultry and smoked pork sausage are finished when the meat yields completely to pressure and begins to shred apart under a wooden spoon after three hours of a bare simmer. Skimming the excess oil from the surface before stirring in the frozen okra ensures a balanced mouthfeel rather than a heavy, grease-laden broth. Allowing the pot to simmer for an additional two hours after adding the okra breaks down the pods sufficiently to thicken the liquid naturally without relying on external starches. Storing leftovers in shallow glass containers within the refrigerator overnight improves the cohesion of the flavors significantly before ladling portions over freshly prepared long grain white rice.
