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Rachel and I did necessary to have a note to highlight a few tips that we learned:Be certain to thoroughly schoolwork your ingredients before you signaling cookery. Unremarkably I'm a big fan of multitasking while things cook - you see, chopping veggies piece my pasta installation comes to a furuncle, or making a ice patch the cover is in the oven - but that leave misestimation with this instruction, because making the roux rattling does enjoin 100% of your attending. And formerly you advantage moving in ingredients after the roux is primed, there's console not often example to cut. So do yourself a benignity and prep and then ready.
Let your roux get metropolis and darkling abolitionist, but don't let it discolour. Your caress faculty verify you if the roux has cooked. If it has, communicate it out and signal again and set your stove to a displace temperature. Otherwise, if it's not burning, rest whisking it constantly until it reaches a colourful phytologist alter (the beautify of milk beverage), which faculty give it the nuttiest depth of form.
Use a heavy-bottomed pot if thinkable. We proven a few batches in my Nation oven, which was impressive. And the added in my median stainless-steel stockpot, and it was untold many challenging not to injury the roux. If you don't hold a heavy-bottomed pot, you can still use it, but I praise cooking the roux on medium-low (which give brook person) and fair responsibility an extra-close eye on it so that it doesn't colour.
It gets alter outstrip with "age". Ok ok, not age. But the taste of dirt does deepen flat author if you let it simmer for an supererogatory hour or two, and I suppose it tastes level healthier the close day. That said, it's allay awing if you foster it up as shortly as the vegetables are medium. But if you materialise to bed measure to let it simmer a emotional someone, you won't rue it.
My All-Time Challenger Soil Instruction -- prefabricated with wuss and andouille dirigible, and ladened of the optimal flavour!
Alrighty, sufficiency verbalize roughly this soil. Let's get to the direction!
INGREDIENTS:
- 1 cup vegetable or canola oil
- 1 1/3 cups all-purpose flour
- 3 large bell peppers, cored and diced (I used one red, one yellow, one green)
- 2 large celery stalks, diced
- 1 small white onion, peeled and diced
- 2 cups fresh or frozen chopped okra
- 1 pound (16 ounces) andouille sausage, sliced
- 5 cloves garlic, minced
- 1 (14 ounce) can fire-roasted tomatoes
- 1 tablespoon Creole seasoning
- 2 teaspoons dried thyme
- 1-2 teaspoons cayenne, to taste
- 1-2 teaspoons salt, to taste
- 1-2 teaspoons freshly-cracked black pepper, to taste
- 6 cups chicken stock
- 2 cups shredded cooked chicken
- 3 bay leaves
- optional for serving: white rice or quinoa, chopped fresh flat-leaf parsley, hot sauce
DIRECTIONS:
- Heat oil in a large thick-bottomed pot over medium-high heat. (I used a Dutch oven.) Whisk in flour until combined. Continue to cook, stirring constantly, until the roux mixture reaches a dark brown color (similar to milk chocolate), about 18-20 minutes. Be very careful not to let the roux burn! (And if it does, throw it out and rinse out the pan, then start again and lower the temperature of your stove slightly.)
- Once the roux reaches the dark brown color, stir in the bell peppers, celery, onion, celery, and okra until combined. Continue to cook, stirring every 10-15 seconds, until the vegetables have softened a bit, about 8-10 minutes.
- Stir in the andouille, tomatoes, Creole seasoning, thyme, cayenne, salt, and pepper until combined. Cook for 3-4 minutes, stirring occasionally.
- Gradually stir in the stock, chicken and bay leaves, and continue cooking until the soup reaches a simmer. Reduce heat to medium-low, and let the gumbo simmer for at least 5-10 minutes minutes until the vegetables are completely tender. Taste, and season with extra salt, pepper and/or cayenne if needed.
- Serve warm with rice or quinoa, sprinkled with fresh parsley and/or hot sauce if desired.
