Tropical storm Gabrielle missed us and went up to the Carolinas but its not a good beach day here. The ocean is still 85 but almost dark on this kind of day. This is a good chance for me to work on my 72 Triumph Bonneville motorcycle. The Brits made them quick but you always have to tinker with this or that.
While i get greasy the Gumbo will be slow cooking to be ready when i am. Here is a fool proof easy recipe that has all the real flavor of Buck Town, where the fishing fleet ties up on Lake Pontchartrain in New Orleans.
GUMBO
DON’T BURN THE ROUX!
That’s the most important part of the entire recipe. Some authorities say to make your roux by cooking it slow and low. Some say use high heat and keep stirring. Whatever method is your choice, just remember, Don’t burn your roux (even a hint). It will ruin the entire Gumbo, no matter what seasonings you use.
1 lb. Boneless chicken, ½” pieces
1 lb. Cajun sausage, ½” pieces
olive oil
big onion - chopped
2/3 stocks of celery - chopped
2 bell peppers - chopped
chicken stock – 6 cups
2 jalapeno peppers - chopped
¾ lb. of okra cut into ¼ inch rounds.
Chili Stuff Mumbo Gumbo Mix, a full tbl spn.
While the roux is cooking and getting to rich caramel color, keep stirring it.
Now put some olive oil in big skillet at medium heat and brown the chicken pieces on all sides. Set them off to the side and pour off some of the chicken drippings into a heated pot.
Add the onion and bell peppers, celery and sausage and stir and cook for a couple of minutes, until the sausage browns all over. Add the chicken and a cup of chicken broth, cover and cook for about ten minutes, but lift the lid and stir the bottom of the pot every couple minutes so nothing sticks.
Now mix in the jalapeno peppers and a little more chicken Stock.
Lower the heat, then add the roux and Mumbo Gumbo Mix, keep stirring a couple of minutes. Add in all the okra and the rest of the chicken stock. Blend everything together and cook for about 15 minutes at low heat.
DON’T BURN THE ROUX!
That’s the most important part of the entire recipe. Some authorities say to make your roux by cooking it slow and low. Some say use high heat and keep stirring. Whatever method is your choice, just remember, Don’t burn your roux (even a hint). It will ruin the entire Gumbo, no matter what seasonings you use.
1 lb. Boneless chicken, ½” pieces
1 lb. Cajun sausage, ½” pieces
olive oil
big onion - chopped
2/3 stocks of celery - chopped
2 bell peppers - chopped
chicken stock – 6 cups
2 jalapeno peppers - chopped
¾ lb. of okra cut into ¼ inch rounds.
Chili Stuff Mumbo Gumbo Mix, a full tbl spn.
While the roux is cooking and getting to rich caramel color, keep stirring it.
Now put some olive oil in big skillet at medium heat and brown the chicken pieces on all sides. Set them off to the side and pour off some of the chicken drippings into a heated pot.
Add the onion and bell peppers, celery and sausage and stir and cook for a couple of minutes, until the sausage browns all over. Add the chicken and a cup of chicken broth, cover and cook for about ten minutes, but lift the lid and stir the bottom of the pot every couple minutes so nothing sticks.
Now mix in the jalapeno peppers and a little more chicken Stock.
Lower the heat, then add the roux and Mumbo Gumbo Mix, keep stirring a couple of minutes. Add in all the okra and the rest of the chicken stock. Blend everything together and cook for about 15 minutes at low heat.
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