Theme Recipe: A Gumbo Recipe

Louisiana Gumbo

Because of viewing Angel Heart, Bad Lieutenant, and my love of Gumbo, I thought a gumbo recipe was in order.  Although this is not the kitchen sink Creole Gumbo that come from the three cultures that contributed to it, this is at least comprehensive gumbo recipe--and I should know, I grew up in gumbo territory.  Courtesy of Southern Living.  It should be noted that the true gumbo purists, combining File' in a gumbo that also has oysters is a serious no-no, but here it is used at the discretion of the diner, and as table additive.

1/2 cup vegetable oil

12 cup plain flour

2 cups chopped yellow onion

1 1/2 cups chopped green pepper

1 cup minced celery

1 clove garlic, minced

1 lb. smoked sausage (andoulli is the traditional choice, but 

     this recipe is best with a good hot raw breakfast 

     sausage)

3/4 lb. okra, sliced

4 cups chicken broth

4 cups water

1/4 cup Worcestershire sauce

1/4 cup catsup

2 bay leaves

1 tsp. garlic salt

1 tsp. hot sauce (of course Tabasco comes to mind!)

1/2 tsp. ground red pepper or cayenne

1/4 tsp. dried thyme

1/4 tsp. dried oregano

1 lb. unpeeled medium fresh shrimp

1 lb. fresh crabmeat (check for cans in the seafood department)

2 cups cooked chicken (any kind, but dark meat seems to work best)

1 12 oz. container of oysters (Do Not drain!)

Hot cooked rice

Gumbo File' (optional)

Bottle of hot sauce(s) for the table

1.  Heat the slowly, adding the flour and whisking well.  Cook over low heat until the oil and flour mixture (the roux) is a caramel color.  Stir in the onion and mix well, then add the green pepper and garlic, keep heat low and cook for 30 to 45 minutes.

2.  Cook the sausage in a separate pan to render out the fat (if you are using an already cooked sausage cook it in 1 tbsp of additional vegetable oil)--reserve fat.

3.  Add the sausage mixture to the onion mixture.  

4.  In a clean pan, heat 1 tbsp. of the sausage drippings, cook the okra until browned, add to the gumbo pot.  Add in the broth and water and bring up to an active simmer.  Add the next 9 ingredients and simmer for a full two hours.  Give it a stir from time to time.

5.  Peel and devein the shrimp.  Chop the cooked chicken.  Add the seafood and chicken to the pot.  Simmer 10 minutes.  Remove bay leaves.  Serve over rice.  Allow diner's to sprinkle with File' if liked, and be sure that there is at least one bottle of hot sauce on the table.