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
Watch how to make this recipe
2
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)
3
Refrigerate for 8 to 12 hours
4
Drain and discard the brine
5
For the stock: If you have the time, allow the chicken to drain and dry out about 30 minutes prior to searing
6
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
7
Sprinkle the chicken pieces, including the reserved neck, back and wing tips, with the salt and pepper
8
In a large Dutch oven (enameled cast iron preferred), heat the oil over high heat until shimmering
9
Add the chicken pieces and brown well on all sides, turning as needed
10
Add the celery, carrots, onions and jalapenos, and continue to brown for an additional 10 minutes
11
Add 1 gallon water and the liquid smoke and bring to a boil, and then reduce the heat to maintain a strong simmer
12
Cook for 1 1/2 hours, stirring occasionally
13
After 1 1/2 hours, remove the chicken pieces, discarding the back, neck and wing tips
14
Strain the stock and reserve
15
When the chicken is cool enough to handle, remove the meat and shred, discarding the bones and fat
16
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
17
Remove the sausages from the pan and set aside
18
Add the bacon fat and, when shimmering, add the onions, celery, bell peppers and Anaheim peppers
19
Saute, stirring frequently, until the onions are just starting to color, 10 to 12 minutes
20
Add the garlic and cook 2 to 3 minutes more, being careful not to let it burn
21
Add the flour, 1/4 cup at a time, stirring constantly
22
Stir until a dark golden roux has developed, 11 to 13 minutes
23
Add 1 cup at a time of the stock, incorporating well after each addition, to total 6 cups
24
Add the reserved sausages, shredded chicken, cayenne and white pepper into the pot
25
Heat through and add the salt and black pepper
26
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
27
Serve over rice and garnish with parsley