Thursday, February 26, 2009

File' Gumbo

Gumbo:
It's not just "a stew originating from Louisiana." It's a staple of the Louisiana kitchen, it's a way of distinguishing the Creole and New Orleans culture. It's a social event. It's a way of life. It's what LSU decided to call it's yearbook for crying out loud!
Now, the scariest part about preparing Gumbo happens at the very beginning. The roux! You have to cook the roux to a chocolatey brown color to achieve that rich gumbo flavor, but you can't burn it. Well, of course, that color and flavor that you are looking for happens only a split moment before the roux burns. Karen says that it's like playing "chicken." How far do you take it.... how far will you push your roux to get the richest flavor? Marcelle Beinvennu, the author of the cookbook "Who's Your Mama, Are You Catholic, and Can You Make A Roux?" says that her father said that you cook a roux for Gumbo as long as it takes you to drink two beers. Well she says that since she doesn't really drink beer but loves music, she cooks it as long as it takes her to listen to two full length albums.
If you can make it past the roux, you are home free. It's time consuming, but the rest of it is relatively easy. You throw in all of your ingredients, let them cook for a few hours, and voila! Enjoy!

Chicken and Andouille Gumbo
1 roasting hen (3 to 4 pounds), cut into frying pieces
Salt and Cayenne pepper, to taste
1 cup of vegetable oil
1 cup of all-purpose flour
2 1/2 cups of chopped onions
1 cup of chopped green bell peppers
1 cup of chopped celery
10 cups of chicken broth (preferably home made)
2 bay leaves
1/2 teaspoon of dried thyme leaves
1 pound of andoullie, cut crosswise into 1/4-inch slices

Season the hen generously with salt and cayenne.
Combine the oil and flour in a large, heavy Dutch oven over medium heat to make a dark roux.
Add the onions, bell peppers, and celery (the trinity as they call it in New Orleans), and cook, stirring, until they are soft, 10 to 12 minutes.
Add the chicken broth (warmed). Stir to blend, and bring to a gentle boil.
Add the chicken, bay leaves, and thyme, and cook at a gentle boil for one hour.
Add the andouille and cook, stirring occasionally, until the chicken is very tender, an hour to an hour and a half longer.
Adjust season to taste.


The Roux when it's still friendly

This is the roux after I've put the vegetables in (the "holy trinity" as they call it in Louisiana... celery, onion, and bell pepper)

And finally... the finished product complete with wine

98 comments:

La Belle Mere UK said...

I've never heard of this dish but it looks yummy!

Will have to give it a go.

LBM xxxx

Amy said...

looks great! can't wait to try it! Happy SITStas day!

{Katie Lane} said...

Never tried this. Probably never will, don't think I can deal with it if I burned the roux.

But aren't traditions fun, especially those which involve food!!

Helen McGinn said...

Now this is one recipe I will definitely be trying. I've wanted to make Gumbo for ages and I'm pretty good at the old roux so fingers crossed! Thanks for sharing, SITSta! xxx

Queenie Jeannie said...

This d*am Yankee will leave this to the professionals. But it looks divine!!!

MrsM said...

I don't think I'm brave enough (or southern enough) to make a dark roux. I just make a light roux for gravy and that's about a far as I can take it!

Yaya said...

I've never made gumbo.

Stacy (the Random Cool Chick) said...

Thanks for the recipe - we visit our friends in Louisiana every year and my friend makes us excellent gumbo. I never thought to get the recipe from her, but now I can surprise hubby with a spicy treat! ;)

Happy SITS Day! :)

mommytoalot said...

Looks good. I dont' think I've ever ever Ever tasted gumbo before.

Becky @ Our Sweet Peas said...

Looks delish, but I can honestly say I will never make it. I am all for simple "midwest" recipes ;)

Sandy said...

Love Gumbo! And I can make a pretty good roux. Great photos....I don't know how you keep your kitchen so neat while cooking!

knit1kids4 said...

I'd burn it... I hate to watch a pot.

countryfriedmama said...

I made my first successful roux about a week ago. I could not have been more proud. Yankees can do it, too!

Reluctant Housewife said...

That looks very tasty. I'm from Canada and I've never had a real gumbo. I've had 'gumbo' but it didn't look like that. This looks much tastier than what I was given as 'gumbo'.

Jacky said...

Oooh, that looks super yummy! Thanks for the recipe! =)

Amanda @ Serenity Now said...

Look delicious to me!!! :)

glenna said...

Yum! I'm in the mood for Gumbo!

Mommys Online Garage Sale said...

Yum...that looks D'lish. Might have to try Gumbo when it gets cold out.

barefacedapproach said...

OOO!!! Sounds delicious! I'm going to have to try this! :)

Creative Junkie said...

I have never had gumbo. I figure if my family wants it, we can go out to eat. I'm efficient that way.

Chanda said...

It looks so yummy! I have never made gumbo, but I'll have to try this soon, looks too good!

Laila Of Course! said...

Oh, YUM. That looks delicious.

Be sure and pop by & follow!!

Daphne said...

The roux rocks!

oh nevermind.. but i'll try it someday!

Cindy @ Chalk it Up! said...

This looks so incredibly delicious! I want it right now!
Congratulations on being the FB over at SITS!!
Have a great day in the spotlight
Cindy

Laura said...

That looks good. I'm in MS & have relatives in LA, but I've never been a big fan of Creole. IDK why.

Lula! said...

Delicious...fantastic...so New Orleans.

This has made me very, very happy.

Connie Weiss said...

My husband makes the BEST Gumbo and now I want some. Thanks!

B.o.B. said...

Mmmmm! Tasty lookin gumbo. Happy SITS day!

Single Mama NYC said...

I'm a Yankee, I had never even heard of a roux, so thanks so much for the recipe and tips!

Tonya said...

Yum! This looks really good!

San said...

Looks yummy! I love stews. I live in Singapore, so gumbo is something pretty foreign to me! ;)

withoutadornment said...

I don't think I've ever had gumbo before but it looks delicious!

Happy SITS day!

Smoochiefrog said...

Yum! You're taking me back home, and I so want some good southern cookin'!

Little Miss Baker said...

mmm this sounds so very tasty!! :) I wish I could make this!

missy said...

not sure i could do it.......i am pretty sure i would take it off to soon or it would burn!!!!!!!

Michelle said...

man, that looks good.

Red Writing said...

Wow! Looks great. Love the comparison to playing chicken--that's about right.

Marrdy said...

My Grandma made a killer roux. She tried to teach me but I failed badly! This looks so good I may have to try it again.

Jessica said...

Oh wow, I can't wait to try this out... I love the tip on making the roux. I've never tried gumbo before so this'll be fun.

Robin said...

Wow!...two whole albums? She either has some rather short albums or I'm cooking at a higher heat. Haven't beurned it yet.....
:-D

Susan said...

Happy SITS day!!!

that looks delish, I must try it!

Pseudonymous High School Teacher said...

My husband will want me to make this. We went to the south once, and he still talks about the gumbo and jambalaya.

Rhiana said...

Looks yummy yummy yummy! And I love the pictures.

Mel said...

That sounds delicious! Thanks for sharing!

Bill and Lorie Shewbridge said...

Looks sooo yummy... and even though I know what the "holy trinity" of veggies are and a roux are, I have never been able to get the roux JUST RIGHT... I usually undercook it or YES, burn the h-e-double hockey sticks out of it.
People who can do it amaze me.
Thanks for sharing the recipe... I had the best gumbo on my trip to Nawleens... I can taste it now and my mouth is watering....mmmmmmm!!!

Robbie S. Redmon, LPC said...

Oh, boy! Thanks. Happy SITS Day!

Ashley Clark said...

OMG, that looks delicious! I wish I could cook it, but I am a little scared of the roux part.

Happy SITS day :)

Ashley ♥
http://ashleyclarkphotography.blogspot.com/

Holly said...

MMM, sounds good! I love a good gumbo!

Just stopping by from SITS

Juliet Grossman said...

What a great looking dish! I love your le Creuset pot too:-) The final presentation w/glass of wine is beautiful. Happy SITS Day:-)

Amy said...

That looks delicious! I have never known how to cook gumbo but I do love it. Thanks for the recipe!

Jennifer said...

YUM!!! I love a good gumbo, but I take the easy route and by the roux in the jar. I'm lazy.

Eclipsed said...

Looks yummy! It's amazing how food becomes a part of who we are and our traditions.

Stereos and Souffles said...

I love Cajun food and I really enjoy making it. It's become our Christmas Eve tradition to start with my seafood gumbo.

Sarah said...

I should probably learn to make this because my hubby-to-be loves him some gumbo. I've never been much on it though. LOL!

Smitten by Britain said...

Nice job!

Gigi said...

I love Gumbo. And Red Beans and Rice. And chocolate mousse...but that has nothing to do with Louisiana cooking, I just thought I'd share. ; )
I'm wondering about the roux. How high do you cook it? Low? Medium?
HELP

Katie said...

YUM! This looks so good. My husband is originally from Lousiana. Maybe I will surpirse him and make this for us to eat while we watch LSU football!

Mama Mair said...

I've always wondered what gumbo is. Now I know more about it then ever. I'll have to give it a try. I think every culture has one of these dishes. My background is Macedonian and we have a manga (not Italian for eat it's what we call it). And it's sort of similar to a gumbo - even with the holy trinity of veg. It too goes down nice with a glass of wine.
Oh, and btw, I love the cooking pot. Have one too and it's amazing!

Chaotic Kristy said...

I love gumbo, but I went to a Louisiana restaurant and asked for it and they looked at me crazy and said they don't make it there. They said that part of Louisiana isn't known for it's gumbo. I tried the frog legs instead.

Jo said...

Ok now I'm hungry. I need to figure out dinner - I also need one of those pots you cooked in.

Lance and Jewls said...

Looks yummy! Have to admit though, I probably will never cook anything that takes that much attention...it would be a disaster for sure!

The818 said...

Looks waaay too complicated for me. I had to ask my husband how to defrost broccoli.

Melissa said...

That looks delish! I don't have the patience to cook it, but maybe you'd like to send me some :) Just Kidding!

Pricilla said...

Happy SITS day.
Each region has its specialty!

Lynette said...

Happy SITS Day - My momma can make the best Shrimp Gumbo and I don't think she has EVER burned the roux - me - I burn it every time! I'm a disgrace to coon-asses everywhere!! Born and raised in Baton Rouge 'til I was 22 - had to leave in shame - OK kidding about that very last part - but I was born and raised in BR!!

Makes me want some gumbo today even if it is 100 outside - UGH!

Brittany said...

Oh man you make me miss the south dearly!!!!!

Stalker v1.5 said...

My husband and I moved to Houston after Katrina and we had good gumbo since!!! I would make it but I can be honest enough to say I would kill it a slow, demeaning death.

Looks DELISH!

Xazmin said...

Okay, I don't know if I'm brave enough to take this on, but it sure looks delicious!

shortmama said...

Mmmmmmm I love me some Gumbo! This recipe looks great!

Mary said...

Don't be scared of the roux y'all! I have an oven roux method on my blog that makes the process of making a dark roux so easy! None of that standing and stirring forever. Come check it out sometime.

I have both of Marcelle's cookbooks - don't ya love that name? I didn't like her 2nd one as much as her first though. Gumbo is one of my favorite foods! I make it often but I also love to buy a cup at Mahoney's or at McElroy's. Both of their's are delicious!!

Happy SITS Day.

JennyMac said...

YUMMMMM~~~~~

Mary Beth said...

Mary - I know the method and I have to say it's brilliant! I am a sucker for tradition, so I stand and stir, stand and stir forever... haha. But it's so much more do-able your way.
I only was able to get a copy of that book after they re-released it after Katrina. So many people lost theirs that they started selling it again. That's when I got mine (after wanting one for years and years)

Mary Beth said...

Queenie Jeannie - hahaha. You could do it, but it must look crazy to go through all this effort, I admit. I don't blame you! I just don't think I could get through football season without it though.

You have to REALLY want this dish to go through all of this for it. I personally love to ceremony of standing there and stirring, but then again, I'm a bit crazy and have never been accused of being efficient. =] But very traditional.

Mary Beth said...

Reluctant Housewife - I spent a year in Ottawa. Absolutely loved it. It was pretty funny though. I stuck out like a soar thumb with my southern accent and different (slower) approach to life... haha. My husband is Canadian, from just north of Toronto. Our blended culture is really a lot of fun! We both keep our ends strong for our children. Sometimes it makes for an interesting household.

Mary Beth said...

Robin - I know, that's what I thought too, waaaaayyy to long, but it really did take that long when I tested that theory. I guess the time goes by quicker than we had realized.

Thanks everyone for the comments. I LOVE that pot for making stews and gumbo!

Gigi - I cook the roux at a medium heat and CONSTANTLY stirring

Mama Mair - I think it's soooo neat to look at other culture's version of this. I agree, almost everyone has one. As a southern girl, I also like South Carolina's version "Beaufort Stew" too

Mary Beth said...

The 818 - hahaha I loved your comment!!!!!

Melissa - if it shipped well, I would! It does freeze very well though! Come visit and we'll share some! =]

Lynette - I loved Baton Rouge. I went to LSU so I know it well and miss it. My sister still lives there so I get to visit as much as I want. I wonder how many people looked at your comment and thought "oh my, how crude! What's a coon ass?" hahahahaha

Unknown Mami said...

Now I'm hungry!

Becca Neal Tharp said...

I'm kind of scared the roux will get the best of me, but I'm going to try this anyway! Thanks, I love recipes!!

Kim's Korner said...

Now if I could cook ... I might actually try this :-)

I'm still teaching the dog how to work the stove though, and I think this might be too much for her!

coco-ono said...

ive always wanted to make gumbo...

Joy said...

Looks amazing!

Congrats on your SITS feature!

sandy said...

Now that looks mouth watering good! Yum-o!

Are You There Mom? said...

Yum city, I'm so saving this post to my favs!

The Mom @ Babes in Hairland said...

I've never made gumbo but it sure looks tasty. I can make a roux, but not the same kind that makes/breaks the dish! Happy SITS day to you!

Lamonica Epps said...

The gumbo looks great. Making the roux sounds like a long process but if it's done correctly it will be worth it in the end. I have never had gumbo before but it looks like it tastes good.

Stopping by from SITS

Karen & Gerard Zemek said...

Never had Gumbo but this sounds way too hard for me. My biggest "cooking" challenge was the ice cream cake: http://zemeks.blogspot.com/2009/08/i-made-ice-cream-cake.html

(Visiting from SITS)

Avery Tales said...

Did I seriously read that someone has never heard of GUMBO?? Thank God I'm from the South! I'm saving your recipe and thanks for the roux tips.

Mama Kat said...

Ok now I want to try it...

Mama Mel said...

Yum! I love Gumbo! And pretty much any food from Louisiana... or anywhere in the South for that matter! :) I'll have to try making it sometime. Thanks!

SmartPumpkin'sMom said...

Gumbo is one of my staple dishes. But I've never had a "real deal" one. It's gonna be my benchmark. ;)

(Stopping by from SITS)

supah ~d said...

How bout you come cook for me!!
Andouille sausage.. YUM. :)
d

T~T said...

thanks for the lesson -

tiarastantrums.com

Rachel said...

Yummy! I love gumbo!

Jamie said...

I am sooo ready to move! Here in cali all we have is raw fish, seedweed, and drinks with grass in them. EWWWW!!!!
I need me some really cooking, the kind that puts hair on your chest. LOL

Michelle (hometc) said...

I get what they call a house roast here in Vegas at the Oyster Bar in the Texas Station Casino, sort of a spicy seafood gumbo with shrimp, crab and lobster. It is crazy good!

Jessica said...

that looks yummy! and is that a le crueset pot? Lucky!!

Michelle said...

I guess I am not a southern girl cause I don't even know what roux is!

Days of Whine & Noses said...

I am always looking for new recipes :)

stopping by from SITS
I am attempting to catch up with roll-call and all the FB since I was out of town almost the entire month of July!