Ken's Gumbo

[chef k-dude]

I MUST do gumbo at least twice every soup season. I'm running behind this season as the weather is already up in the 80's here in Ole Virginny. But, a man has to do what a man has to do, so here's the first run. A second will happen unless I can find something creative to do with the rest of the frozen okra I have.

I realize, like chili, there are going to be "a gumbo isn't gumbo unless...and you cant put that in gumbo!" folks, but forgive me, I'm Virginian, I kind of do what I want!

My gumbo is chicken and sausage. I prefer boneless chicken thighs. I season them with my Cajun seasoning (Emeril's essence with a couple tweaks) and either pan fry or bake. I baked these.

It's really sad, but Virginia doesn't have proper Louisiana andouilli. I've had the good stuff, even went out of my way to stop in Louisiana to get it, along with other smoked sausage and boudin. I'd actually prefer chaurice but shipping has gone crazy expensive, I wont pay that much, even for proper Louisiana product.

So, this is the best of what's around. Not bad. Hails from Texas. It'll do in a gumbo

I haven't found a better way to do this, but browning the sausage MUST be done for my gumbo. Call me "Virginian" but I'm not just tossing the sausage in the gumbo without doing this...period.

So, the proteins are ready to go

Got to have the holy trinity of course, and for me, yep, that's tomatoes. Sorry Cajuns, this is a "creole vibe"...I think...it's just what I like. Lots of garlic and a couple bay leaves too.

Saute the trinity with some "house and Cajun" seasonings, garlic in the last 30-60 seconds

And BAM! Yea, I know, but I just like saying that...In to the pot with the tomatoes and 3 cups of homemade chicken stock...one cup reserved for...

Roux! For me, Roux makes the gumbo. I was stunned to learn my Cajun transplant friends buy this stuff in a jar! There IS one specialty store in town that sells it, but this Virginia boy aint taking that shortcut

Needs to be about the color of a penny.

Temper that with the other cup of broth and in the pot with the sausage

At this point, it cooks for a bit then turn it off until ready for dinner. At which point, in goes the okra (bout 12oz frozen) and the cut up chicken. Cooked until the okra is just cooked, not falling apart. I found the Pictsweet brand is really good and cooks in 4-5 minutes...no fibrous chew to it.

Little rice dont hurt

My Cajun buddy says he aint got time for no soupy broth. Unlike my chowder I posted recently, this is one of my "pots" I like to leave just a bit on the loose side. I just think the flavor of the roux comes through better if the gumbo isn't thick goop.

 

[kilo charlie]

Nicely done!

 

[indaswamp]

Nice New Orleans style Gumbo!

 

[JLinza]

Looks good to me

 

[DRKsmoking]

Ken, Looks good to me no matter where it hails from.

I would suck back a couple bowls of that for sure.

David

 

[chef k-dude]

Nice New Orleans style Gumbo!

I appreciate everyone's comments a lot, but that means a lot coming from literally "In Da Swamp!".

I miss proper smoked sausage so much. My wife is not as big of a fan of what I call the good Louisiana stuff becasue of its texture; its often a bit drier and feels more coarse with more chew than what I call the "baloney sausage" that passes for smoked sausage so much. Even that Texas stuff I just used is a little "baloney like".

My friends (well, its mostly my friend's wife) is always looking when they go back home to Louisiana for that drier more coarse sausage she remembers from childhood, and even as recently as the 90's; and she hasn't been happy with what she finds down there lately. If you've ever had it, you know what I mean, I dont even want to use it in recipes to some degree because its so good on its own, you want it straight off the grill in to your face, ruffian style.

 

[indaswamp]

Wayne Jacob's Andouille in LaPlace......that is the gold standard.

 

[Parshooter]

Looks great. I , too, make gumbo a few times during season. My ingredients are pretty much the same, just different technique. I'm going to post my recipe soon.

 

[okie sawbones]

Nicely done, I just need some okra in mine.

 

[chef k-dude]

Definitely a yes on the okra, you may have missed it in my OP, but it's there. Look closely

Wayne Jacob's Andouille in LaPlace......that is the gold standard.

At about $14lb with 2 day shipping for 4 packs or 5lbs (2 andoulli, 2 hot pork), I might just give that a whirl.

Too bad the boudin has to be shipped next day. We just finished the last of my last homemade batch, guess I'll have to just make another batch. Lot of work, but cant get the stuff around here and my recipe is as good as most. Like gumbo, I crave a boudin fix at least a couple time a year!

 

[crazymoon]

CKD, Looks good to me and if indaswamp likes it it's a winner !