Gumbo
Serves: 5
Fredy Murphy
1 January 1970
Based on User reviews:
43
Spice
48
Sweetness
49
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
Kosher Salt1.5 tbsps
Liquid Smoke1 tbsp
Cracked Black Pepper (fresh)1 tbsp
Canola Oil2 cups
Celery (diced)1 cup
Bacon Fat4 cups
Onion (diced)2 cups
Green Bell Pepper (diced)2 cups
Red Bell Pepper (diced)1 cup
Garlic (minced)3 cup
Flour2 tsps
Cayenne Pepper1 tsp
Ground White PepperDirections:
1
It will create a better crust on the chicken and more brown bits on the bottom of the pot, ultimately adding more flavor to the gumbo
2
Sprinkle the chicken pieces, including the reserved neck, back and wing tips, with the salt and pepper
3
In a large Dutch oven (enameled cast iron preferred), heat the oil over high heat until shimmering
4
Add the chicken pieces and brown well on all sides, turning as needed
5
Add the celery, carrots, onions and jalapenos, and continue to brown for an additional 10 minutes
6
Add 1 gallon water and the liquid smoke and bring to a boil, and then reduce the heat to maintain a strong simmer
7
Cook for 1 1/2 hours, stirring occasionally
8
After 1 1/2 hours, remove the chicken pieces, discarding the back, neck and wing tips
9
Strain the stock and reserve
10
When the chicken is cool enough to handle, remove the meat and shred, discarding the bones and fat
11
For the gumbo: In a Dutch oven over medium-high heat, add the sausages and cook until the fat has rendered down, about 5 minutes
12
Remove the sausages from the pan and set aside
13
Add the bacon fat and, when shimmering, add the onions, celery, bell peppers and Anaheim peppers
14
Saute, stirring frequently, until the onions are just starting to color, 10 to 12 minutes
15
Add the garlic and cook 2 to 3 minutes more, being careful not to let it burn
16
Add the flour, 1/4 cup at a time, stirring constantly
17
Stir until a dark golden roux has developed, 11 to 13 minutes
18
Add 1 cup at a time of the stock, incorporating well after each addition, to total 6 cups
19
Add the reserved sausages, shredded chicken, cayenne and white pepper into the pot
20
Heat through and add the salt and black pepper
21
If the gumbo is too thick, add a bit more stock to the pot, a little at a time, until the desired consistency is reached
22
Serve over rice and garnish with parsley
23
Watch how to make this recipe
24
For the brine: Combine the chicken pieces, salt, hot sauce, liquid smoke and black pepper with 4 cups water in a large resealable bag and place inside a container (in case of leaks)
25
Refrigerate for 8 to 12 hours
26
Drain and discard the brine
27
For the stock: If you have the time, allow the chicken to drain and dry out about 30 minutes prior to searing