Besides following a basic recipe what techniques should I keep in mind for flavor profile?
Keep the seasonings simple Salt, Black and Red Pepper, and garlic powder. Use a dark roux about 3 oz by weight per qt of water. Let the roux water simmer for an hour before adding the meat and veggies. This will mellow everything out.
Hen And Sausage Gumbo
4 Quarts Chicken Stock, Divided
(or 4 Quarts Water, Divided, and 3 Tablespoons Chicken Base)
12 oz Dark Roux
1 Teaspoon Salt (don’t add salt if you chicken base)
1 Teaspoon Black Pepper
1 Teaspoon White Pepper
1/2 Teaspoon Cayenne Pepper
1 Teaspoon Granulated Garlic
3 Medium Onions, Diced
2 Medium Bell Peppers, Diced
2 Stalks Celery, Diced
1 Large Hen, Cut Into 8 Pieces
2 Pounds Smoked Sausage, Sliced
Heat 1 quart stock (or water) until almost boiling. Add the roux and stir continually until all the roux is dissolved. Add the remaining stock (or water, and chicken base, if you are using it). Bring to a slow boil stirring often to be sure roux doesn’t stick to the bottom of the pot. Add the seasonings, and boil slowly, for 30 minutes. Add the vegetables and continue cooking for 30 more minutes. Add the hen and sausage. Boil slowly for 60 to 90 minutes, or until the hen is tender.
