We've experimented with gumbo a couple of times now. The best one was two times ago.. I don't know what was different about it, but it was sooo good. Even the roux was the right color despite it being gluten free.
The downer was that we had to reheat everything really good in order for the flour to not clump together. We decided for this attempt, I would give corn starch a try.
SUCCESS
I found online that the cornstarch ratio to flour is 1:2. However, I used more than half the amount calculated. Still, it totally worked!
Look at that roux! (Plus onions/celery/garlic :| )
I can't wait for lunch!
Ingredients:
2 lb. smoked sausage (can substitute andouille)
2 lb. boneless, skinless chicken breasts
salt, to taste
pepper, to taste
vegetable oil
1/2 c. cornstarch (again, I used more as mine needed more thickening and darkening in the roux)
2 lg onions, chopped
6 ribs celery, chopped
6 cloves garlic, minced
4 Qt chicken broth
2 bay leaves
1 T cajun seasoning
1 bunch green onions, chopped
Directions:
1. In large heavy, lidded cast iron pot on medium-high heat, cook and stir sausage until it starts to release it's fat juices.
2. Season chicken with salt and pepper, then add to the pot. Cook, turning with sausage occasionally until they are both well browned. Remove and set aside. *I put mine in a colander in the sink so that the grease dripped off
3. Making the roux - guesstimate how much fat juices you have in the pot and add enough vegetable oil to make 1 cup. Slowly add in the cornstarch; add about half and stir constantly (The roux will burn if you don't!). Once it's well mixed, continue adding the cornstarch. The roux will darken slowly; mine took about 20 minutes to reach a medium brown. *At about 10 minutes, I had added the total amount of cornstarch but my roux completely stopped darkening. I added about another couple T and it instantly started darkening again. Altogether I added a total of 2/3 c. cornstarch. BUT start slow! Every roux is different!!
4. Add the onions, celery, and garlic. Cook, still stirring constantly, for about 4-5 minutes.
5. Add the stock, bay leaves, cajun seasoning, salt and pepper, to taste.
6. Add back the chicken and sausage. Raise the heat to get the gumbo to boil. One it has begun, reduce the heat to low and cook covered for at least 2 hours.
7. About 15 minutes before serving, add the green onions (we omitted these).
8. Remove the bay leaves before serving over rice.
2. Season chicken with salt and pepper, then add to the pot. Cook, turning with sausage occasionally until they are both well browned. Remove and set aside. *I put mine in a colander in the sink so that the grease dripped off
3. Making the roux - guesstimate how much fat juices you have in the pot and add enough vegetable oil to make 1 cup. Slowly add in the cornstarch; add about half and stir constantly (The roux will burn if you don't!). Once it's well mixed, continue adding the cornstarch. The roux will darken slowly; mine took about 20 minutes to reach a medium brown. *At about 10 minutes, I had added the total amount of cornstarch but my roux completely stopped darkening. I added about another couple T and it instantly started darkening again. Altogether I added a total of 2/3 c. cornstarch. BUT start slow! Every roux is different!!
4. Add the onions, celery, and garlic. Cook, still stirring constantly, for about 4-5 minutes.
5. Add the stock, bay leaves, cajun seasoning, salt and pepper, to taste.
6. Add back the chicken and sausage. Raise the heat to get the gumbo to boil. One it has begun, reduce the heat to low and cook covered for at least 2 hours.
7. About 15 minutes before serving, add the green onions (we omitted these).
8. Remove the bay leaves before serving over rice.
I mean, come on..
You are going to love this!
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