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Thursday, November 20, 2014

Louisiana Baby

'Bout a week ago, I decided to channel my inner Princess Tiana and cook myself a nice pot of gumbo.  I hadn't had any since I lived in Louisiana in 2012, so this was long overdue. It was my first time making gumbo on my own and I must say, I was rather pleased with the result.  There's nothing you can't do when you set your craving mind to it!

I used Emeril's Gumbo Recipe which was really easy to follow and the process took about 4 hours in total.  The only thing I excluded was the File Powder, as I literally could not find it at any of the grocery stores I went to in Calabasas.  But even without it, the gumbo still turned out just fine and the consistency was still pretty thick, so I don't think it hurt at all.  Of course, gumbo was made to be shared and enjoyed by lots of people, so the one drawback was that I live alone and had soooo much leftover. Here's the recipe if you'd like to try it out:

1 cup vegetable oil                     1 cup all-purpose flour
1 1/2 cups chopped onions          1 cup chopped celery
1 cup chopped bell peppers         
1/2 cup chopped green onions                                                    1 1/2 teaspoons salt
1/4 teaspoon cayenne                 3 bay leaves
6 cups chicken broth
1 teaspoon Rustic Rub, recipe here if unable to find
2 tablespoons chopped fresh parsley leaves
1/2 cup chopped green onions

1 pound smoked sausage, sliced (andouille or kielbasa)
1 pound boneless chicken meat, cut into 1-inch chunks

Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.
Season the chicken with the rub and add to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls.


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