Another completely overdone Landarc recipe...
Sexy Cajun Chef Gumbo
The Background:
Somehere back around 20 years ago, I was given the chance to cook with a woman who was cooking in a very popular Cajun/Creole restaurant in Oakland, CA. The owner was from the area around New Orleans and she had taught the person I was to cook with how to prepare gumbo. The chef I would get to cook with was classically trained and had amazing technique. But, more importantly to me, she was stunningly beautiful. Hence the name.
Step One: The Oil
All gumbo that I know of starts with the roux. It is the heart of the preparation. The roux starts with the oil.
2 small to medium fryer chickens, cut up
1 small yellow onion
1 cup flour, oddly, if you can get it, southern flour is best.
1/2 cup chile powder, I know use chile de arbol powder
Salt to taste, no black pepper
6 cups vegetable oil, I prefer safflower or canola now. You can use lard, but, not necessary.
- Combine dry ingredients in a large plastic bag. Roasting bags or Ziplocs work great.
- Dredge chickens in dry mix. Allow to cure on rack until dry looking.
- Bring oil to temperature (350F) in deep pot or a couple of large cast iron skillets.
- Add chicken and fry as you would for fried chicken along with sliced onion
- Cook chicken until just barely done, heated to 155F and pulled to cool.
- The oil should have a deep red color. Filter the oil through at least two layers of cheesecloth, this must be done hot. Be careful!
I know the oil temperature is a little low, but, if you bring it up to 375F or more, you almost certainly will ruin the oil. Plus elements will burn in it, adding an acrid taste you do not want.
Step Four: The Stock
Make a good chicken or seafood stock. You will need enough to fill your pot almost full. I would say 4 to 6 quarts should be on hand and at room temperature. I usually cheat now and use ‘stock from a box’ available at gourmet stores, and then add some onion, celery and maybe a handful of shrimp, chefs treats baby!
Step Three: The Roux
This is a typical Louisiana roux, not a French roux, so the technique is a little different.
2-3 cups reserved oil
Equal amount of southern flour by weight to oil
3 medium-large yellow onions, medium chop
4 large green bell peppers, medium chop
3 large stalks celery or the heart of celery, medium chop
Heat oil in a large stock pot or cast iron oven, when oil starts to shimmer, add vegetables and flour at once. Start stirring and keep stirring slowly. I do not like to agitate the mix. The roux will start to come together, then it will turn into a mass of glop. Keep working it, the flour will cook and eventually the mess will settle out into a smooth velvety liquid, keep slowly cooking it until it gets to the color of mahogany. Move quickly to step four. You really have almost no time at this point to mess around.
Step Four: The Gumbo
To my view, this is where you make the gumbo yours. But, remember back in step one, where we fried the chicken up? You didn’t eat that chicken did you? This is the first thing added to the gumbo roux and mixed in. I add a couple pounds of smoked sausage, a couple pounds of shrimp, in the shell or not. And a pound or so of crayfish. Then cover with broth and bring to a slow simmer with the lid on. This takes no more than 15 minutes. Add chopped okra, to taste, although it is needed to thicken as well. Use frozen okra if you are a wuss about the slime. A cup at least please. Return to simmer. By now, you should have a nice deep red broth holding all the flavors. To me, gumbo is more of a soup than a stew. Serve around a mound of rice.
Man, that gal could cook, and she was one of those beautiful creatures, maybe 5'-7", dark hair, green eyes and with a feline grace. That was one of the most enjoyable 10 hour nights of cooking I can remember.